After a long snow-hike, nothing warms the soul more than a piping hot bowl of soup. The red pepper flakes in here took the heat up an additional level. White beans would have been perfect in here, but I only had chickpeas so that’s what I used! Also, the only organic potatoes at the store were these tiny Russian potatoes, so I went with it. Seemed fine, but feel free to substitute with a normal russet potato.
2 TBS EVOO (extra virgin olive oil)
1 yellow onion; diced
3 garlic cloves; minced
1 tsp salt
1 tsp black pepper
1/4 tsp crushed red pepper flakes
2 bunches of fresh kale; stemmed, rinsed & chopped
1/4 tsp nutmeg
2 large potatoes; diced (or a bag of small Russian potatoes in my case!)
1 can of chickpeas; drained & rinsed
4 cups vegetable stock
4 cups water
Heat a large pot over medium heat. Add the EVOO, onions & garlic. Saute a few minutes, then add the salt, pepper & red pepper flakes. Fold in the chopped kale and nutmeg, and cook until the kale starts wilting. Stir in the potatoes and the chickpeas, and cook for a few more minutes.
Next add the broth and water and bring to a boil. Once the water is boiling, turn down the temperature and simmer until the potatoes are fork-tender. This timing can vary significantly based on the size of the potatoes that you chopped. I let mine simmer for almost an hour. Top with some vegan parmesan cheese if you have some, and enjoy.
