Chickpea Soup with Kale and Bacon

Chickpea Soup with Kale and Bacon

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Aside from being nose-deep into the thought-provoking memoir (yeah right), The Andy Cohen Diaries, the deeply disturbing Sharp Objects and the food-filled novel, Off the Menu, my mind has had eight consecutive days of brain-less activities. I’m now convinced I’ve actually lost a few brain cells because of it, although it’s most likely a combination of the mindlessness and the daily tequila consumption. Side note, the tequila in Mexico is NOT the same as the tequila in the states, as I’m pretty confident they infuse some sort of hallucinogen or anesthesia into theirs that’s illegal here. Just saying.

Category Light Meals

Recipe Ingredients

4 slices bacon

1 medium onion, chopped

2 garlic cloves, minced

2 cans chickpeas

4 cups low-sodium chicken stock

Parmesan cheese rind

¼ teaspoon rosemary

3 roma tomatoes

3 cups kale

2 teaspoons olive oil

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