Marry Me Chickpea Soup with Kale! #chickpearecipes #souprecipe

Ingredients :
½ cup chopped sun-dried tomatoes in oil with herbs, plus 1 tablespoon oil from the jar (divided)
1 tablespoon unsalted butter
1 large shallot, chopped (about ½ cup)
2 tablespoons tomato paste
4 cloves garlic, minced
2 (15-ounce) cans no-salt-added chickpeas, rinsed
6 cups unsalted vegetable broth
1 small bunch Tuscan kale, stemmed and roughly chopped (about 3½ packed cups)
½ teaspoon salt
½ cup grated Parmesan cheese, divided
⅓ cup heavy cream
2 ounces cream cheese (¼ cup), cubed and softened
2 tablespoons chopped fresh basil, plus small leaves for garnish

Directions :
Heat & Sauté: Heat 1 tablespoon sun-dried tomato oil and 1 tablespoon butter in a large Dutch oven over medium heat until melted and shimmering. Add the chopped shallot and cook, stirring often, for 2 to 3 minutes until softened.

Add Flavors: Stir in ½ cup sun-dried tomatoes, 2 tablespoons tomato paste, and the minced garlic. Cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.

Simmer the Soup: Add the rinsed chickpeas, 6 cups vegetable broth, chopped kale, and ½ teaspoon salt. Bring to a boil over medium heat. Cook uncovered, stirring occasionally, for 15 to 20 minutes, until the kale is tender and the soup slightly reduces.

Finish & Serve: Remove from heat. Stir in 6 tablespoons Parmesan, ⅓ cup cream, and the cubed cream cheese until melted and combined (about 1 minute). Mix in 2 tablespoons chopped basil.

Plate It Up: Divide the soup among 4 bowls. Top with the remaining 2 tablespoons Parmesan and garnish with basil leaves, if desired. Serve warm and enjoy!
#bestrecipe #viralrecipe #viralshorts #chickpeas