Chicken, Kale, & Chickpea Soup with Rosemary Croutons
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 4-6 servings
Chicken, Kale & Chickpea Soup with Rosemary Croutons
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home
1 cup dried PNW Co-op York or Pedrosillano garbanzo beans (Rinse, soak overnight and drain)
2 Quarts (8 cups) flavorful chicken or veggie stock
1 cup diced onion
4 cloves garlic
2 bay leaves
2 T fresh rosemary
2-4 cups chopped kale
1-2 cups cooked chicken, shredded or cut into bite-sized pieces
1-1½ tsp salt
Chile flakes (optional); add if going vegan
Squeeze of lemon
½ tsp soy sauce
2 links andouille sausage, sliced and browned (optional, but delicious!)
Rosemary Crouton Ingredients:
1/2 loaf Sourdough bread, sliced very thinly (Sourdough is best for this recipe, as the "sourness" is really good with the soup.)
4 T olive oil
2 garlic cloves, finely minced
1 T fresh rosemary leaves
Saute onion in 2 T olive oil on med heat until tender, about 5 minutes. Add garlic and rosemary. Saute 2 minutes.
Add chicken stock, garbanzo beans and bay leaves. Bring to a boil. Cover and simmer on low heat until beans are tender, about 30 minutes.
Add chicken, cooked andouille sausage and chopped kale. Simmer for 10 minutes.
Add salt, cracked pepper, soy sauce and a light squeeze of lemon. Taste for salt. Remember, the rosemary croutons will add a lot of flavor.
In a small bowl, mix the olive oil, garlic and rosemary
Brush mixture of oil, rosemary, and garlic on both sides of bread and place on baking sheet. Bake in 375 F oven until crisp and golden, 15-20 minutes.
For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home