Preparation Time
Serves ~4, Prep time 40-minutes


  • 1 cup chickpeas, cannellini bean or any other legume (if fresh soaked and boiled until tender, about 45 minutes, or canned ┬áin water and drained)
  • 1 large bunch kale, stemmed and cut into pieces
  • 1 small handful, grape tomatoes
  • 3 carrots, cut into 1/8 inch rounds
  • 1 yellow onion
  • any other vegetable you’d like to throw in
  • water
  • vegtable broth
  • 1/3 cup Parmesan cheese, grated
  • Sea salt


  1. Place all of the legumes and vegetables in a soup pot.
  2. Add enough water and vegetable broth to cover the vegetables, about 1.5 inches.
  3. Bring the water to a boil.
  4. Reduce the heat and let the soup cook to absorb the vegetable and legume flavors, about 30 minutes. Add more water and/or broth if too much gets absorbed; you always want enough liquid for a nice clear broth.
  5. Add the Parmesan cheese. Stir until thoroughly mixed in. Let the soup cook for another 5 minutes so that the Parmesan can melt and add more flavor.
  6. Add sea salt to taste.
  7. Serve.


Note: You can refrigerate or freeze leftovers for a week or a couple of months respectively.