Serves 4 – 6
Either buy canned beans or start a day ahead, soaking beans and chickpeas overnight. About 1 cup dry beans and ½ cup dry chickpeas will yield about 13.5 ounces of beans and about 6 ounces chickpeas. No worries if the amounts do not match exactly – it will be fantastic either way!
1.5 cups of cooked white beans
1 cup cooked chickpeas
1 red onion
1 yellow bell pepper
2 garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 tablespoons tomato paste
1 quart water
2 chicken bouillon cubes
1 tablespoon dried thyme
1 tablespoon honey
4 ounces kale
1 teaspoons salt
Rinse beans and chickpeas and drain. Slice onion and carrots and cut bell pepper to small pieces. Mince garlic.
Heat oil and butter in a pot and sauté veggies. Add tomato paste and cook for a few minutes while stirring.
Add water and crumbled bouillon cubes. Simmer for 10 minutes.
Add thyme, honey, beans, and chickpeas. Remove leaves from the stems of fresh Kale. Tear kale leaves to small pieces and add to soup.
Simmer for another 5 minutes and season with salt and pepper.
If you need a serving suggestion, I’d suggest topping with grated parmesan, a dollop of crème fraiche, and some lightly fried cubed chorizo. But that’s only a suggestion, of course.