Ingredients
- 2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 2 medium celery stalks chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, or to taste
- 4 garlic cloves minced
- 45 g sun-dried tomatoes (oil-packed), chopped
- 1 × 400 g can cherry tomatoes
- 500 ml beef broth or vegetable broth
- 300 g potatoes (waxy), peeled and diced
- 1 × 400 g can chickpeas, drained and rinsed
- 80 ml cooking cream, about one third cup, plus extra for garnish
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- 4 handfuls Tuscan kale (cavolo nero), stems removed and chopped (or fresh spinach)
- fresh parsley, finely chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and celery and sauté for about 5 minutes, until softened and translucent.
- Stir in the Italian seasoning and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
- Add the garlic, sun-dried tomatoes, and canned cherry tomatoes. Cook for 2–3 minutes, stirring occasionally, to allow the flavours to develop.
- Pour in the broth and add the diced potatoes and chickpeas. Bring to a gentle simmer and cook for 15–18 minutes, or until the potatoes are almost tender.
- Stir in the cooking cream, then add the lemon juice and season with salt and freshly ground black pepper, tasting and adjusting as needed.
- Add the kale and cook for 3–5 minutes, just until wilted. If using spinach, cook for about 1 minute, until just wilted.
- Remove from the heat and serve topped with fresh parsley and a drizzle of extra cream, if desired. Enjoy!
Nutrition
Notes
- No sun-dried tomatoes? Add 1 tablespoon of tomato paste when you add the Italian seasoning and red pepper flakes, then continue with the recipe as written.
- I like to use a high-quality beef bone broth which adds extra depth and richness, but vegetable broth works beautifully for a vegetarian version.
- This soup thickens slightly as it cools. Loosen with a splash of broth or water when reheating, if needed.