Chickpea and Kale Soup

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large carrot, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper
• 4 cups chicken broth
• 1 bayleaf
• 1/2 tsp dried rosemary
• 1 tsp dried thyme
• 1 14.5 oz can diced tomatoes (undrained)
• 2 15 oz cans chickpeas
• 1 bunch kale, ribs removed and loosely chopped
• 2 tbsp fresh lemon juice

  Instructions

• Heat oil in pot over medium heat. Add onions, carrots, celery, garlic, salte, pepper, and crushed red pepper. Cook stiring often until tender, about 7 minutes.
• Add in the broth, rosemary, thyme, bayleaf, tomoatoes, and chickpeas. Stire to cominbe and bring to a boil. Once boiling, reduce to a simmer, cover and cook for 15 minutes.
• Add kale and stir. Cover and continue cooking until the beans are very tender and the kale has wilted, 10 to 15 more minutes.
• Removed the bayleaf. Immersion blend, partially, leaving plenty of beans and veggies
• Stire in the lemon, salt and pepper if necessary