For when you need a soup that’s got more texture, turn to this spiced tomato number. Although smooth in nature, the last minute addition of kale and a can of chickpeas is not only easy but a welcome break for those on a steady LSD (liquid soup diet). For even more fun add in your favorite meatballs, sausage or roasted veg.
Ingredients
- 1 15 oz can fire roasted tomatoes
- ½ bunch parsley, roughly chopped
- 6 cloves garlic, minced
- 2 calabrian chilis, roughly chopped
- 1 teaspoon salt
- 2 teaspoons pepper
- 4 cups bone broth
- 1 15 oz can chickpeas, rinsed and drained
- 1 bunch kale, roughly torn
- To top : maldon salt, lemon zest, parsley
In a blender combine the first 7 ingredients and blend until everything is well combined and smooth. Pour mixture into a large stock pot, add in chickpeas and bring to a low and slow boil. Right before serving add in kale and top with maldon salt, lemon zest, and torn parsley.