Active Time:35 minsTotal Time:35 minsServings:4

Active Time:35 mins

Active Time:

35 mins

Total Time:35 mins

Total Time:

Servings:4

Servings:

4

Jump to recipeIf you like Marry Me Chicken, you’re going to fall in love withMarry Me Chickpea Soup with Kale. With the perfect amount of creaminess from heavy cream, cream cheese and Parmesan cheese, this vegetarian version of our “marry me” recipes replaces the chicken with fiber- and protein-rich chickpeas. Tangy sun-dried tomatoes complement the sweet shallots and garlic, while kale not only provides a dose of leafy greens but also adds earthy heartiness that balances the warm, rich broth. This cozy soup is perfect for weeknights, too, because it comes together in just 35 minutes and is made in one pot. Keep reading for our expert tips, including how to ensure the ingredients all meld together.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cubing your cream cheese helps it soften more quickly, allowing it to melt and blend more evenly into the soup.Kale requires a longer cooking time than other tender greens, like spinach. If you prefer, you can substitute spinach, but cook it for only about a minute—just until it wilts. Curly kale can also be used.To ensure that the heavy cream, cream cheese and Parmesan cheese melt together without breaking or separating, add them to the soup off the heat.For an extra umami boost, add a Parmesan cheese rind to the soup while it simmers. Remember to remove and discard it before serving.Nutrition NotesChickpeasare a type of legume and bring plant-based protein power, as well as a healthy dose of fiber to this dish. If you’re looking for non-animal iron sources, chickpeas should definitely be on your list.Kaleis one of the cruciferous veggies and, like allcruciferous vegetables, is loaded with fiber and disease-fighting antioxidants. In particular, kale has been linked with preventing cancer and heart disease, as well as supporting a strong immune system and bones.Vegetable brothdoesn’t add a whole lot of nutrition to this soup—although, depending on the brand, it might add some fiber and vitamin A. One thing to watch out for with any broth is thesodium content. We recommend choosing no-salt-added vegetable broth, which allows you to control the amount of salt in your bowl.Sun-dried tomatoesare tomatoes that have typically been salted and then dried in the sun or a dehydrator. This concentrates thetomatoesso that an equal amount of sun-dried tomatoes will have a greater amount of nutrients—including fiber and vitamins A and C (and sodium from the drying process)—than fresh tomatoes. Sun-dried tomatoes have a wonderful toothsome texture and tangy flavor.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Jump to recipe

If you like Marry Me Chicken, you’re going to fall in love withMarry Me Chickpea Soup with Kale. With the perfect amount of creaminess from heavy cream, cream cheese and Parmesan cheese, this vegetarian version of our “marry me” recipes replaces the chicken with fiber- and protein-rich chickpeas. Tangy sun-dried tomatoes complement the sweet shallots and garlic, while kale not only provides a dose of leafy greens but also adds earthy heartiness that balances the warm, rich broth. This cozy soup is perfect for weeknights, too, because it comes together in just 35 minutes and is made in one pot. Keep reading for our expert tips, including how to ensure the ingredients all meld together.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Cubing your cream cheese helps it soften more quickly, allowing it to melt and blend more evenly into the soup.Kale requires a longer cooking time than other tender greens, like spinach. If you prefer, you can substitute spinach, but cook it for only about a minute—just until it wilts. Curly kale can also be used.To ensure that the heavy cream, cream cheese and Parmesan cheese melt together without breaking or separating, add them to the soup off the heat.For an extra umami boost, add a Parmesan cheese rind to the soup while it simmers. Remember to remove and discard it before serving.Nutrition NotesChickpeasare a type of legume and bring plant-based protein power, as well as a healthy dose of fiber to this dish. If you’re looking for non-animal iron sources, chickpeas should definitely be on your list.Kaleis one of the cruciferous veggies and, like allcruciferous vegetables, is loaded with fiber and disease-fighting antioxidants. In particular, kale has been linked with preventing cancer and heart disease, as well as supporting a strong immune system and bones.Vegetable brothdoesn’t add a whole lot of nutrition to this soup—although, depending on the brand, it might add some fiber and vitamin A. One thing to watch out for with any broth is thesodium content. We recommend choosing no-salt-added vegetable broth, which allows you to control the amount of salt in your bowl.Sun-dried tomatoesare tomatoes that have typically been salted and then dried in the sun or a dehydrator. This concentrates thetomatoesso that an equal amount of sun-dried tomatoes will have a greater amount of nutrients—including fiber and vitamins A and C (and sodium from the drying process)—than fresh tomatoes. Sun-dried tomatoes have a wonderful toothsome texture and tangy flavor.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

If you like Marry Me Chicken, you’re going to fall in love withMarry Me Chickpea Soup with Kale. With the perfect amount of creaminess from heavy cream, cream cheese and Parmesan cheese, this vegetarian version of our “marry me” recipes replaces the chicken with fiber- and protein-rich chickpeas. Tangy sun-dried tomatoes complement the sweet shallots and garlic, while kale not only provides a dose of leafy greens but also adds earthy heartiness that balances the warm, rich broth. This cozy soup is perfect for weeknights, too, because it comes together in just 35 minutes and is made in one pot. Keep reading for our expert tips, including how to ensure the ingredients all meld together.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

an image of the ingredients to make the Marry Me Chickpea Soup with Kale

Cook Mode(Keep screen awake)Ingredients½cupchopped drained julienne-cut sun-dried tomatoes in oil with herbs, plus1tablespoonoil from jar, divided1tablespoonunsalted butter1largeshallot, chopped (about½cup)2tablespoonsunsalted tomato paste4clovesgarlic, minced2(15-ounce) cansno-salt-added chickpeas, rinsed6cupsunsalted vegetable broth1small bunchTuscan kale, stemmed and roughly chopped(about3½packed cups)½teaspoonsalt½cupgrated Parmesan cheese, divided⅓cupheavy cream2ouncescream cheese(¼cup), cubed and softened2tablespoonschopped fresh basil, plus small leaves for garnish

Cook Mode(Keep screen awake)

Ingredients

½cupchopped drained julienne-cut sun-dried tomatoes in oil with herbs, plus1tablespoonoil from jar, divided

1tablespoonunsalted butter

1largeshallot, chopped (about½cup)

2tablespoonsunsalted tomato paste

4clovesgarlic, minced

2(15-ounce) cansno-salt-added chickpeas, rinsed

6cupsunsalted vegetable broth

1small bunchTuscan kale, stemmed and roughly chopped(about3½packed cups)

½teaspoonsalt

½cupgrated Parmesan cheese, divided

⅓cupheavy cream

2ouncescream cheese(¼cup), cubed and softened

2tablespoonschopped fresh basil, plus small leaves for garnish

DirectionsHeat 1 tablespoon sun-dried tomato oil and 1 tablespoon butter in a large Dutch oven over medium heat until melted and shimmering. Add chopped shallot; cook, stirring often, until softened, 2 to 3 minutes.Stir in ½ cup sun-dried tomatoes, 2 tablespoons tomato paste and the minced garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyStir in rinsed chickpeas, 6 cups broth, chopped kale and ½ teaspoon salt. Bring to a boil over medium heat; cook, uncovered and stirring occasionally, until the kale is tender and the mixture is slightly reduced, 15 to 20 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyRemove from heat. Add 6 tablespoons Parmesan ⅓ cup cream and the cubed cream cheese; stir until melted and combined, about 1 minute.  Stir in 2 tablespoons basil. Divide among 4 bowls; top with the remaining 2 tablespoons Parmesan. Garnish with basil leaves, if desired.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 2 generous cupsCalories 540, Fat 26g, Saturated Fat 12g, Cholesterol 57mg, Carbohydrates 55g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 12g, Sodium 737mg, Potassium 803mgFrequently Asked QuestionsStore leftovers in airtight containers in the refrigerator for up to 3 days or freeze them for up to 3 weeks. Portioning them into multiple containers will also help them thaw more quickly. You can reheat the soup in a pot on medium heat or in the microwave on Medium, checking it at 1-minute intervals.Serve the soup with a piece of crusty bread. It would also pair well with a rotisserie chicken, store-bought orhomemade, along with a green salad like ourHerb & Arugula Salad with Balsamic VinaigretteorBest Caesar Salad with Crispy Parmesan. Another option is to enjoy the soup with a comforting grilled cheese sandwich, like ourSweet Potato Grilled Cheeseor a classicGrilled Cheese and Tomato Sandwich.EatingWell.com, January 2025

Directions

Heat 1 tablespoon sun-dried tomato oil and 1 tablespoon butter in a large Dutch oven over medium heat until melted and shimmering. Add chopped shallot; cook, stirring often, until softened, 2 to 3 minutes.Stir in ½ cup sun-dried tomatoes, 2 tablespoons tomato paste and the minced garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyStir in rinsed chickpeas, 6 cups broth, chopped kale and ½ teaspoon salt. Bring to a boil over medium heat; cook, uncovered and stirring occasionally, until the kale is tender and the mixture is slightly reduced, 15 to 20 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyRemove from heat. Add 6 tablespoons Parmesan ⅓ cup cream and the cubed cream cheese; stir until melted and combined, about 1 minute.  Stir in 2 tablespoons basil. Divide among 4 bowls; top with the remaining 2 tablespoons Parmesan. Garnish with basil leaves, if desired.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 2 generous cupsCalories 540, Fat 26g, Saturated Fat 12g, Cholesterol 57mg, Carbohydrates 55g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 12g, Sodium 737mg, Potassium 803mgFrequently Asked QuestionsStore leftovers in airtight containers in the refrigerator for up to 3 days or freeze them for up to 3 weeks. Portioning them into multiple containers will also help them thaw more quickly. You can reheat the soup in a pot on medium heat or in the microwave on Medium, checking it at 1-minute intervals.Serve the soup with a piece of crusty bread. It would also pair well with a rotisserie chicken, store-bought orhomemade, along with a green salad like ourHerb & Arugula Salad with Balsamic VinaigretteorBest Caesar Salad with Crispy Parmesan. Another option is to enjoy the soup with a comforting grilled cheese sandwich, like ourSweet Potato Grilled Cheeseor a classicGrilled Cheese and Tomato Sandwich.

Heat 1 tablespoon sun-dried tomato oil and 1 tablespoon butter in a large Dutch oven over medium heat until melted and shimmering. Add chopped shallot; cook, stirring often, until softened, 2 to 3 minutes.

Stir in ½ cup sun-dried tomatoes, 2 tablespoons tomato paste and the minced garlic; cook, stirring constantly, until the tomatoes are slightly broken down and deep red in color, about 2 minutes.

an image of the tomato paste and garlic in the dutch oven

Stir in rinsed chickpeas, 6 cups broth, chopped kale and ½ teaspoon salt. Bring to a boil over medium heat; cook, uncovered and stirring occasionally, until the kale is tender and the mixture is slightly reduced, 15 to 20 minutes.

an image of the kale added with the broth and chickpeas

Remove from heat. Add 6 tablespoons Parmesan ⅓ cup cream and the cubed cream cheese; stir until melted and combined, about 1 minute.  Stir in 2 tablespoons basil. Divide among 4 bowls; top with the remaining 2 tablespoons Parmesan. Garnish with basil leaves, if desired.

an image of the Marry Me Chickpea Soup with Kale

Nutrition InformationServing Size: about 2 generous cupsCalories 540, Fat 26g, Saturated Fat 12g, Cholesterol 57mg, Carbohydrates 55g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 12g, Sodium 737mg, Potassium 803mg

Nutrition Information

Serving Size: about 2 generous cupsCalories 540, Fat 26g, Saturated Fat 12g, Cholesterol 57mg, Carbohydrates 55g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 12g, Sodium 737mg, Potassium 803mg

Serving Size: about 2 generous cups

Calories 540, Fat 26g, Saturated Fat 12g, Cholesterol 57mg, Carbohydrates 55g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 12g, Sodium 737mg, Potassium 803mg

Frequently Asked QuestionsStore leftovers in airtight containers in the refrigerator for up to 3 days or freeze them for up to 3 weeks. Portioning them into multiple containers will also help them thaw more quickly. You can reheat the soup in a pot on medium heat or in the microwave on Medium, checking it at 1-minute intervals.Serve the soup with a piece of crusty bread. It would also pair well with a rotisserie chicken, store-bought orhomemade, along with a green salad like ourHerb & Arugula Salad with Balsamic VinaigretteorBest Caesar Salad with Crispy Parmesan. Another option is to enjoy the soup with a comforting grilled cheese sandwich, like ourSweet Potato Grilled Cheeseor a classicGrilled Cheese and Tomato Sandwich.

Frequently Asked Questions

Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze them for up to 3 weeks. Portioning them into multiple containers will also help them thaw more quickly. You can reheat the soup in a pot on medium heat or in the microwave on Medium, checking it at 1-minute intervals.

Serve the soup with a piece of crusty bread. It would also pair well with a rotisserie chicken, store-bought orhomemade, along with a green salad like ourHerb & Arugula Salad with Balsamic VinaigretteorBest Caesar Salad with Crispy Parmesan. Another option is to enjoy the soup with a comforting grilled cheese sandwich, like ourSweet Potato Grilled Cheeseor a classicGrilled Cheese and Tomato Sandwich.

EatingWell.com, January 2025

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Carrie Myers, M.S.

andLinda Frahm

Linda Frahm