Mushroom, Kale, Chickpea and Pasta Stew with Gruyere Crostini


A hearty Mediterranean-inspired vegetarian soup with melted-cheese crostini.


  • 1 small onion diced or sliced
  • 1 carrot diced or sliced
  • 4 each mushrooms, sliced
  • 1 small tomato chopped
  • 1 small clove garlic minced
  • 2 cups kale chopped
  • 1 cup chickpeas or garbanzo beans cooked
  • 1 cup pasta cooked
  • 10 oz vegetable broth or water
  • 2 Tbsp olive oil
  • Pinch of salt
  • Fresh herbs of your choice
  • Fresh ground black pepper
  • For Crostini

  • 1 -2 sliced artisan style hearth bread
  • ¼ cup shredded gruyere cheese ( or substitute your favorite melting cheese)


  1. Warm oil in small pot. Add the onion, carrot and garlic. Cook for 3 minutes over medium low heat. Do not brown.
  2. Add the tomato and herbs. Stir and cook for 4 minutes.
  3. Add the broth or water and bring to a simmer. Simmer slowly for 5 minutes then add the mushrooms, kale and cooked chickpeas. Bring to simmer for 3 minutes.
  4. Add pasta and bring to simmer one last time for1 minute.
  5. To make the crostini simply toast the bread in your toaster then top with grated cheese and melt In oven.