Hearty Chickpea Soup

By ctaubenheim

Ingredients

• 6oz pancetta, cut into 1/2 inch
• pieces
• 1/4C olive oil, plus extra for
• drizzling
• 1C chopped onion
• 1/3C chopped carrot
• 1/2C chopped celery
• 1 tsp pepper
• 3 garlic cloves, minced
• 1 1/2 tsp minced fresh
• rosemary
• 2 bay leaves
• 1C dry white wine
• 4C chicken broth
• 2 (15oz) cans chickpeas,
• rinsed
• 8oz kale, stemmed and chop
• 1/2C chopped fresh parsley
• Grated Parmesan Romano
• Cheese

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine pancetta and oil in large saucepan and cook over medium heat until pancetta is beginning to brown, about 8 minutes. Add onion, carrot, celery, pepper, and salt and cook until vegetables are softened, about 5 minutes, stirring occasionally. Stir in garlic, rosemary, and bay leaves and cook until garlic is fragrant, about 1 minute.

Step 2

Add wine and cook for 1 minutes. Stir in broth, chickpeas, and kale and bring to a boil. Reduce heat to medium low; cover; and cook; until kale is tender and flavors have melded, about 30 minutes.

Step 3

Discard bay leaves. Stir in parsley and season with salt and pepper to taste. Serve, drizzling individual portions with oil and passing Pecorino separately.