Tuscan Chickpea, Kale & Tomato Soup

🥘 Ingredients

• butter
  2 tbsp
• carrot
  1 unit
• chickpeas
  1 can
• ciabatta bread
  1 roll
• diced tomatoes
  1 can
• garlic
  2 cloves
• garlic powder
  1 tsp
• israeli couscous
  ½ cup
• kale
  4 c
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ¼ cup
• pepper
  to taste
• salt
  to taste
• tuscan heat spice
  1 tsp
• veggie stock concentrate
  1 unit
• water
  3½ cups
• yellow onion
  ½ unit

🍳 Cookware

• large pot
• small bowl

1. 

   1

   yellow onion carrot garlic israeli couscous kale tuscan heat spice chickpeas diced tomatoes veggie stock concentrate mushroom stock concentrate parmesan cheese ciabatta bread garlic powder olive oil butter water salt pepper

   yellow onion: ½ unit, carrot: 1 unit, garlic: 2 cloves, israeli couscous: ½ cup, kale: 4 c, tuscan heat spice: 1 tsp, chickpeas: 1 can, diced tomatoes: 1 can, veggie stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, parmesan cheese: ¼ cup, ciabatta bread: 1 roll, garlic powder: 1 tsp, olive oil: 2 tbsp, butter: 2 tbsp, water: 3½ cups, salt: to taste, pepper: to taste
2. 

   2

   Wash and dry all produce. Halve, peel, and dice yellow onion. Peel and dice carrot into ½-inch pieces. Peel and mince garlic. Remove and discard any large stems from kale.
3. 

   3

   Heat large pot over medium-high heat and add a drizzle of olive oil. Add carrot and onion; cook, stirring occasionally, until softened ⏱️ 5 minutes . Add another drizzle of olive oil, then stir in garlic, tuscan heat spice, and half the garlic powder. Cook until fragrant ⏱️ 30 seconds .
4. 

   4

   Stir in chickpeas with their liquid, diced tomatoes, veggie stock concentrate, mushroom stock concentrate, and water. Add a big pinch of salt. Bring to a boil, then reduce to a low simmer. Cook, uncovered, until carrot is just softened ⏱️ 15 minutes .
5. 

   5

   Stir in israeli couscous and kale. Cover pot and cook until couscous is tender and kale is wilted ⏱️ 9 minutes . Uncover and stir in half the parmesan cheese. Taste and season generously with salt and pepper. Turn off heat.
6. 

   6

   Meanwhile, halve ciabatta bread. Place butter in a small bowl and 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.
7. 7

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