CAULIFLOWER, CHICKPEA AND KALE SOUP

SERVES 4 to 6

I love this soup. It is very healthy and, despite the number of ingredients in the recipe, very easy afer the vegetables are cleaned and chopped. For a vegetarian version, omit the pancetta. The kamut or wheat berries make it even more nutritious but, if you prefer, you may substitute rice or a small-shaped pasta and omit the soaking.

INGREDIENTS

1 pound kale

2 medium cauliflower heads, about 4 pounds total

2 tablespoons olive oil

2 ounces pancetta or thick-sliced bacon, diced

2 medium celery ribs, finely chopped

2 medium carrots, peeled and finely chopped

1 medium onion, finely chopped

6 large garlic cloves, minced or finely chopped

2 bay leaves

2 teaspoons dried marjoram leaves

2 teaspoons dried thyme leaves

2 tablespoons dried oregano leaves

Salt and pepper to taste

2 cups low-sodium vegetable broth

2 cans (14.5-ounces each) whole tomatoes, broken apart, with juices

6 cups water

3/4 cup kamut or wheat berries

2 cans (about 15-ounces each) chickpeas, rinsed and drained (see notes below)

Freshly grated Parmesan cheese

Wash the kale in cold water. Discard the thick stems and chop the leaves. Remove the leaves from the cauliflower. Cut into medium florets, slicing the larger stems. Wash and drain. Heat the oil in a large soup pot over medium-high heat. Add the pancetta and sauté until most of the fat has rendered, about 2 minutes. Add the celery, carrots and onions; sauté until softened, about 4 minutes. Add the garlic and sauté another minute. Stir in the bay leaves, marjoram, thyme, oregano, salt and pepper. Add the broth, tomatoes and water. Bring to a boil, cover, reduce heat to low, and simmer until the vegetables are slightly tender, about 30 minutes.

Meanwhile, place the kamut berries in a small bowl and add enough boiling water to cover. Let soak for 30 minutes. Add the soaked kamut and the chickpeas to the soup. Simmer, covered, until everything is tender, about 1 hour. Place in individual serving bowls and garnish each with some cheese.

Note: Canned beans are a great product, but very high in sodium, so I only use low-sodium or no salt varieties. Unfortunately, there are not many choices available where I shop, chickpeas being one I can’t find. I recently started to cook my own from dried chickpeas. I make a pound, drain them when cooked, pack them in 2 cup portions and freeze. When a recipe calls for one can of beans, the 2-cup pack is just the right amount. By the way, I recently read that rinsing and draning canned beans removes about 40% of the sodium in the product.

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