Mealime recipe · lives on in MealPot
Chickpea-Tomato Noodle Soup with Kale Caesar & Breadsticks
- 30 min
- 2–6 servings
- 695 kcal / serving
A comforting bowl of tomato-tinted chickpea soup with kale and penne, finished with a bright garlic-lemon dressing and crunchy breadsticks for a simple weeknight meal.
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Ingredients
- 12 fl ozchicken or vegetable broth
- 1flatbread or naan
- ½ (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ bunchkale
- ½lemon
- ½ ozParmesan cheese
- 3 ozpenne pasta
- 1shallot
- 1 (8 oz) cantomato sauce
- flatbreads or naan
- red onion
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, Italian seasoning, mayonnaise, salt, soy sauce
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Directions
- Sauté the shallot and garlic in a splash of oil until fragrant, then pour in broth and tomato sauce. Add penne and spices, bring to a simmer, and cook until the pasta is just tender.
- While the soup cooks, cut the flatbreads into 1½-inch strips, lay them on a baking sheet, drizzle with oil, and bake at 425°F until crispy, about 8 to 10 minutes.
- In a small bowl, juice half a lemon with half of the minced garlic reserved for the salad. Whisk in mayonnaise, Dijon, soy sauce, salt, and pepper to form a tangy dressing.
- Rinse and chop kale into bite-sized pieces, then add the leaves to the dressing and toss to coat; set the salad aside.
- Drain and rinse the chickpeas; when the pasta is tender, stir the chickpeas into the soup and heat through for 1–2 more minutes.
- Finely grate the Parmesan cheese and keep it ready to sprinkle over the bowls when serving.
- Ladle the soup into bowls, top with a handful of Parmesan, and serve with the kale salad and breadsticks on the side.
Two tips
- Make ahead: refrigerate the dressing and wilted kale separately for up to 1 day, then toss together just before serving.
- Serving idea: crumble extra Parmesan over the soup or drizzle a touch more lemon juice over the salad for brightness.
Nutrition per serving
- Calories
- 695 kcal
- Protein
- 25 g
- Carbs
- 89 g
- Fat
- 28 g
- Fiber
- 9 g
- Sodium
- 455 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.