Tuscan Chickpea Kale Soup

If you’re looking for a hearty, delicious soup that doesn’t have to cook for hours, you’ve come to the right place! This Tuscan chickpea soup is the perfect dish on a cold fall night. Hearty chickpeas, fresh kale, crispy bits of prosciutto and delicious cut up pappardelle. I promise that once you try it, it will soon become a family favorite!

Ingredients

2 15oz cans of chickpeas, drained

1 bunch of kale

4-5 slices of prosciutto cut sliced into small pieces

2 shallots diced

1 piece of parmigiano rind

1 pound pappardelle

2 cups of tomato passata

2 cups of water

1 tablespoon olive oil

salt and pepper to taste

grated parmigiano for garnish

Directions

In a large pot, add your olive oil, shallots and prosciutto. Let it cook until the shallots become tender and the prosciutto becomes crispy

Next, add your drained chickpeas, salt, pepper and parmigiano rind and toss to mix everything together

Add your tomato passata and water and bring to a boil

Once it is boiling, lower the flame and let it simmer for 30 minutes

Take your pappardelle nest and crush it over a plate so that your are left with broken up pieces

Bring your soup back to a boil and add in the pasta and let cook for 4-5 minutes

Turn off the flame and add the kale in and let the heat of the soup wilt it. Once it begins to wilt, mix it all together and serve!

Buon appetito!