Serves 2
“This is a hearty soup, a whole meal in a bowl that’s perfect for lunch or a simple supper. I make lots and freeze it in two portions for later. You can vary the ingredients depending on what you find in your refrigerator.” —Jacques Pépin
Ingredients:
2 tablespoons neutral oil such as corn, safflower or peanut oil
2 to 3 small onions, roughly chopped, about 1½ cups
1 leek, trimmed and roughly chopped, about 2 cups
5 cloves garlic, chopped
7 cups chicken stock
8 cups kale, roughly chopped
1/3 cup polenta
1 cup cold water
1 (15 ounce) can diced tomatoes
1 (15 ounce) can chickpeas
¾ teaspoon salt
1 teaspoon freshly ground black pepper
Chopped chives or flat-leaf parsley, for garnish
Method:
In a large saucepan, heat the oil over medium-high heat. Add the onions, leek and garlic and cook, stirring occasionally, until they start to become translucent. Add the stock and bring to a boil. Then add the kale. In a medium bowl, whisk together the polenta and water and add to the soup. Let the soup return to a boil, and cover and cook for about 20 minutes. Add the tomatoes, chickpeas, salt and pepper and return to a boil again; cook until heated through, about 2 minutes. Garnish with chives or parsley and serve hot.