Tuscan Chickpea, Kale & Tomato Soup

🥘 Ingredients

• Israeli couscous
  5 oz
• Parmesan cheese
  ½ cup
• Tuscan Heat Spice
  2 tbsp
• butter
  4 tbsp
• carrot
  6 oz
• chickpeas
  26.8 oz
• ciabatta bread
  2 unit
• diced tomatoes
  28 oz
• garlic
  2 clove
• garlic powder
  1 tsp
• kale
  4 oz
• mushroom stock concentrate
  2 unit
• olive oil
  1 tbsp
• pepper
• salt
• veggie stock concentrate
  2 unit
• yellow onion
  1 unit

🍳 Cookware

• peeler
• large pot
• small bowl

1. 

   1

   Wash and dry all produce. Using peeler , trim, peel, and dice carrot into ½-inch pieces. Halve and peel yellow onion ; dice one half (whole onion for 4 servings). Peel and mince garlic . Remove and discard any large stems from kale .

   carrot: 6 oz, yellow onion: 1 unit, garlic: 2 clove, kale: 4 oz
2. 

   2

   Heat a large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion; cook, stirring occasionally, until softened, ⏱️ 6 minutes . Add a drizzle of olive oil, then stir in garlic, Tuscan Heat Spice , and half the garlic powder (you'll use the rest later); cook until fragrant, ⏱️ 30 seconds .

   olive oil: 1 tbsp, Tuscan Heat Spice: 2 tbsp, garlic powder: 1 tsp
3. 

   3

   Stir chickpeas and their liquid, diced tomatoes , veggie stock concentrate , mushroom stock concentrate , 3½ cups water (7 cups for 4 servings), and a big pinch of salt into pot with veggies. Bring to a boil, then reduce to a low simmer; cook, uncovered, until carrot is just softened, ⏱️ 15 minutes .

   chickpeas: 26.8 oz, diced tomatoes: 28 oz, veggie stock concentrate: 2 unit, mushroom stock concentrate: 2 unit, salt
4. 

   4

   Once carrot is just softened, stir Israeli couscous and kale into pot. Cover pot and cook until couscous is tender and kale is wilted, ⏱️ 9 minutes . Uncover and stir in half the Parmesan cheese (save the rest for serving). Taste and season generously with salt and pepper . Turn off heat.

   Israeli couscous: 5 oz, Parmesan cheese: ½ cup, pepper
5. 

   5

   Meanwhile, halve ciabatta bread . Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl ; microwave until softened, ⏱️ 15 seconds . Stir in remaining garlic powder and season with salt and pepper. Toast ciabatta, then spread cut sides with garlic butter. Halve each piece on a diagonal.

   ciabatta bread: 2 unit, butter: 4 tbsp
6. 

   6

   Divide soup between bowls. Sprinkle with remaining Parmesan and serve with garlic ciabatta on the side.