Fuel your Winter with this delicious, healthy and heart warming soup is perfect for fuelling your Winter. It's so simple to make and tastes as good as it looks! Happy Cooking!
200ml extra-virgin olive oil
75g pancetta, diced
1 onion, finely chopped
2 celery stalks, chopped
5 garlic cloves, crushed
1 litre fresh chicken stock
2 fresh oregano sprigs, leaves stripped and chopped
Pinch of chili flakes
400g kale, roughly chopped
1. Put the chickpeas (see tip) in a large pan of cold salted water, bring to the boil, then reduce the heat and simmer for 20-30 minutes until just tender. Drain and set aside in the saucepan.\
2. Meanwhile, heat the oil in a frying pan and gently fry the pancetta until crisp. Remove with a slotted spoon and set aside. Add the onion and celery to the pan and fry gently for 15 minutes or until tender. Add the garlic and fry for a minute. Put the fried onion, celery and garlic (and residual oil) along with the pancetta in the pan containing the chickpeas.
3. Pour over the chicken stock and add the oregano and the chilli flakes. Sea
son well and bring to a simmer, then add the kale and cook gently for 10-12 minutes. Season well. Serve bowlfuls of the chunky soup with grated parmesan sprinkled over.
PER SERVING (FOR 6) 611kcals, 34.2g fat (5.5g saturated), 25.1g protein, 51.6g carbs (6g sugars), 0.6g salt, 17g fibre
Source: Delicious Magazine UK