Chickpea and Kale Soup

Name: Chickpea and Kale Soup
Yield: Serves 4
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped; 1 , fennel bulb, stalks discarded, bulb halved, cored, and chopped; , Salt and pepper; 1/4 teaspoon, red pepper flakes; 3 , garlic cloves, minced; 4 cups, chicken broth; 1 (15-ounce) can, chickpeas, rinsed; 6 ounces, kale, stemmed and chopped; Grated, Pecorino Romano cheese

Main Courses
Vegetables
Weeknight
Soups

Appears in Cook's Country February/March 2017

Cooking the onions and fennel until they are just starting to brown gives this simple soup complex flavor.

SERVES 4

TIME 30 minutes

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