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Caesar Salad Bean Soup

All the flavors of a Caesar salad in a warm, light-but-creamy soup with kale, potatoes and parmesan, topped with crispy anchovy-lemon chickpeas and croutons.

⏱ 45 min6Americansoupcaesarkalechickpeascroutons

Ingredients

  • 12 ounceskale · preferably curly
  • 1 mediumyellow onion · about 10 oz
  • 8 ouncesyukon gold or baby potatoes
  • 3garlic cloves
  • 1lemon · for zest and juice
  • 4anchovies
  • 2 ouncesparmesan
  • 1/2 teaspoonred pepper flakes · divided
  • 1 canchickpeas · 15.5 oz, drained and rinsed
  • 1/4 cup + 2 tablespoonsextra-virgin olive oil · divided
  • 1 1/2 teaspoonsDiamond Crystal kosher salt · divided
  • 2-3 slicesday-old bread · any kind
  • 3 tablespoonsall-purpose flour
  • 4 cupsvegetable broth · or 1 tsp Better than Bouillon vegetable base dissolved in 4 cups water
  • 1 tablespoonWorcestershire sauce

Steps

  1. 1

    Stagger two oven racks and preheat to 350°F convection or 375°F standard.

  2. 2

    Strip the kale leaves from the stems; tear the leaves and thinly slice the stems. Dice the onion, chop the potatoes into 1-inch pieces, grate the garlic, and zest the lemon.

  3. 3

    Chop the anchovies with half the lemon zest until nearly a paste. Grate the parmesan into a small bowl.

  4. 4

    Scatter the chickpeas on a quarter sheet pan. Add the anchovy paste, 1 tablespoon olive oil, 1/2 teaspoon salt, and the juice of half the lemon; toss to coat.

  5. 5

    Tear the bread into crouton-sized pieces on a half sheet pan. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt, and mix.

  6. 6

    Roast the chickpeas on the bottom rack and the croutons on the top. Check at 15 minutes; the chickpeas may need 5-10 minutes more to get golden. Set both aside.

  7. 7

    Meanwhile, heat a 7-quart pot or Dutch oven over medium heat. Add 1/4 cup olive oil, the onion, and the kale stems; cook, stirring occasionally, 6-8 minutes until deeply softened. Season with 1/2 teaspoon salt. Add the garlic and remaining lemon zest and cook about 1 minute more.

  8. 8

    Stir in the flour to form a paste and cook 1 minute. Add up to 2 cups of broth in 1/2-cup splashes, stirring into a creamy base.

  9. 9

    Stir in the grated parmesan until completely melted, then add the remaining 2 cups of broth.

  10. 10

    Add the potatoes, cover, and simmer 20-22 minutes until very soft. Add the torn kale leaves, cover for 2 minutes, and let them wilt into the soup.

  11. 11

    Remove from the heat and stir in the Worcestershire sauce and the juice of the remaining lemon half. Taste and season with salt and pepper.

  12. 12

    Ladle into bowls and top with the roasted chickpeas and croutons.

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