Lacinato Kale Tomato Soup with Chickpeas and Pasta
- 1 cup elbow pasta
- 2 TB olive oil
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- ¼ tsp red pepper flakes
- 2 tsp fresh rosemary, chopped
- 1 14 oz can diced tomatoes
- ½ bunch lacinato kale, stems removed, chopped
- 4 cups vegetable stock
- 1 14 oz can chickpeas, rinsed
- Salt and pepper
- ¼ cup fresh parsley, minced
This hearty winter soup can easily accommodate those with gluten sensitivity- omit the pasta or keep the pasta separate and ladle soup over pasta in individual bowls.
Bring a pot of salted water to a boil and cook pasta, uncovered, until al dente. Drain well, lightly drizzle with olive oil, toss and set aside. Heat oil in a large soup pot. Add onion, garlic, red pepper flakes and rosemary. Cook over medium heat, stirring, for several minutes until onion is soft and translucent. Add diced tomatoes with juices, the vegetable stock. chickpeas and chopped kale. Season with salt and pepper to taste. Bring to a simmer and let cook until kale is tender. Stir in parsley. If serving all of the soup right away, add pasta to soup and heat through. Otherwise, place a few spoonfuls of pasta in each bowl and top with hot soup. Serve sprinkled with grated parmesan.