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 |
280000000016
|
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.
