This stew/soup is a lot like the vegan vegetable soup I had for dinner a few days ago. Instead of kale I used a pre-washed combo of spinach and arugula and rather than potatoes the starch in this dish was ditalini pasta. Otherwise they are pretty much the same. I am including the recipe for this chickpea rendition but please feel free to substitute different beans, starch, and greens plus use what vegetables you have. I had a leek and a part of a fennel bulb so I used them this time instead of an onion and celery. You will still get a good result and each time it will taste a little differently.
Chickpeas with ditalini and greens (adapted from a NY Times Cooking recipe)
2 teaspoons extra-virgin olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
Pinch of crushed red pepper flakes
2 sprigs thyme
1 ½ cups vegetable broth
2 cups water
1 can petite diced tomatoes with liquid
1 can of chickpeas, rinsed and drained
½ cup ditalini
5 or 6 ounces of any type greens (spinach, kale, etc.)
Salt and black pepper
Garnish with a drizzle of olive oil
In a large pot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion. Cook until tender and the onion is translucent.
Add the garlic, red pepper flakes, and thyme and cook until the garlic is fragrant. Pour in the broth, water, and can of petite diced tomatoes with their liquid.
Once the mixture is boiling, add the chickpeas and ditalini. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the ditalini is tender. Uncover and stir in the greens, letting them simmer until incorporated.
Your mixture will be quite stew-like. If you want the mixture to be more soupy, add some additional water. Season with salt and pepper. Garnish the bowls with a drizzle of olive oil.