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Chickpea Soup with Crispy Kale
http://www.finecooking.com/recipes/chickpea-soup-crispy-kale.aspx
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Ingredients
categorized
original
1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
3 Tbs. extra-virgin olive oil; more for serving
Fine sea salt
1 small yellow onion, finely diced
1 medium celery stalk, finely diced
1 medium carrot, finely diced
2 15-oz. cans chickpeas, drained and rinsed
1 14-1/2-oz. can diced tomatoes
3 rosemary sprigs (about 4 inches)
1 bay leaf, preferably fresh
4 cups mild vegetable broth, such as Pacific brand
Freshly ground black pepper
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
1 small bunch kale
(
30 1/2
oz.
)
Bay leaf
(
1
)
Carrot, medium
(
1
)
Celery stalk, medium
(
1
)
Chickpeas
(
2
15-oz. cans
)
Rosemary sprigs (about 4 inches), sprigs
(
3
)
Tomatoes
(
1
14-1/2-oz. can
)
Yellow onion, small
(
1
)
Canned Goods
Vegetable broth, mild
(
4
cups
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Olive oil, extra-virgin
(
3
Tbs.
)
Sea salt, Fine
(
1
)
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
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Social Stats
53.7
Rating
1-100
3
Tweets
97
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Views
275
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Recipe Stats
Published March 1, 2012 (11 months ago).
46 people saved this recipe.
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