A hearty plant based tomato soup of chickpeas, kale, onions, garlic, and lemon juice.
- Total time: 30 minutes
- Servings:
13
| Ingredient | Weight | Measure |
|---|
| canola oil | | 1.5 tbsp. |
| onion , thinly sliced | 3.0 oz. | 1 cup |
| garlic , peeled, minced | | 1 tbsp. |
| kale , chopped | 4.0 oz. | 4 cup |
| chickpeas (garbanzo beans) , canned, rinsed, drained | 34.0 oz. | 4 cup |
| kosher salt | | 1 tsp. |
| black pepper , ground | | 0.25 tsp. |
| Campbell's® Condensed Tomato Soup , 50 oz ea | | 1 can |
| water | | 4.5 cup |
| lemon juice | | 0.25 cup |
1. Using a large sauce pot, heat canola oil over medium heat. Add onions. Cook for 3-4 minutes, until onions start to soften.
2. Add garlic. Lightly toast about 1-2 minutes.
3. Add kale. Cook until slightly wilted.
4. Add chickpeas.
5. Add salt, pepper, Campbell’s® Condensed Tomato Soup and water. Simmer for 10 minutes on low to medium heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Add lemon Juice to adjust flavor profile.
7. To serve, using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl. Serve immediately.
A hearty plant based tomato soup of chickpeas, kale, onions, garlic, and lemon juice.
- Total time: 30 minutes
- Servings: 13
| Ingredient | Weight | Measure |
|---|
| canola oil | | 1.5 tbsp. |
| onion , thinly sliced | 3.0 oz. | 1 cup |
| garlic , peeled, minced | | 1 tbsp. |
| kale , chopped | 4.0 oz. | 4 cup |
| chickpeas (garbanzo beans) , canned, rinsed, drained | 34.0 oz. | 4 cup |
| kosher salt | | 1 tsp. |
| black pepper , ground | | 0.25 tsp. |
| Campbell's® Condensed Tomato Soup , 50 oz ea | | 1 can |
| water | | 4.5 cup |
| lemon juice | | 0.25 cup |
1. Using a large sauce pot, heat canola oil over medium heat. Add onions. Cook for 3-4 minutes, until onions start to soften.
2. Add garlic. Lightly toast about 1-2 minutes.
3. Add kale. Cook until slightly wilted.
4. Add chickpeas.
5. Add salt, pepper, Campbell’s® Condensed Tomato Soup and water. Simmer for 10 minutes on low to medium heat.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Add lemon Juice to adjust flavor profile.
7. To serve, using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl. Serve immediately.
