Name: Chickpea-Tomato Noodle Soup with Kale Caesar & Breadsticks
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1065 ml chicken or vegetable broth; 3 flatbreads or naan; 2 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ bunches kale; 1 ½ lemons; 43 g Parmesan cheese; 227 g penne pasta; 1 medium red onion; 3 (213 ml) cans tomato sauce; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; mayonnaise; salt; soy sauce

Chickpea-Tomato Noodle Soup with Kale Caesar & BreadsticksChickpea-Tomato Noodle Soup with Kale Caesar & Breadsticks — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1065 ml chicken or vegetable broth

3 flatbreads or naan

2 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ bunches kale

1 ½ lemons

43 g Parmesan cheese

227 g penne pasta

1 medium red onion

3 (213 ml) cans tomato sauce

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

mayonnaise

salt

soy sauce

Instructions

Preheat oven to 220°C (425°F).

Meanwhile, peel and mince onion and garlic. Place half the garlic in a large bowl and set aside for the salad dressing.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and remaining garlic to the pot; cook, stirring occasionally, until fragrant, 1-2 minutes.

Add broth, tomato sauce, pasta, and spices to the pot; stir to combine. Bring to a simmer, reduce heat to medium, cover, and cook until noodles are just tender, 8-10 minutes.

Meanwhile, cut flatbreads into 1½-inch wide strips, place on a large baking sheet pan, and drizzle with oil. Place in the oven (it doesn't have to be fully heated) and bake until crispy, about 10 minutes. Remove from the oven and set aside.

While the breadsticks are baking, wash, dry, and juice lemons into the bowl with the garlic. Add mayo, Dijon, soy sauce, salt, and pepper; whisk to combine the dressing.

Wash, dry, and fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to the bowl with the dressing; toss to combine the salad and set aside.

Drain and rinse chickpeas. Once the pasta is tender, add chickpeas to the pot and stir to combine. Continue to cook until heated through, 2-3 minutes.

Finely grate cheese.

Ladle soup into bowls and serve with salad and breadsticks on the side. Top soup and salad with cheese and enjoy!

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