Tuscan Chickpea Soup

• Gluten free

• Produce

  • 3 10 oz bags Chickpeas
  • 3 cloves Garlic
  • 2 cups Kale, packed
  • 1 Onion, medium
  • 1 tsp Rosemary, dried

• Canned Goods

  • 6 cups Chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Sun-dried tomatoes in oil, small

• Dairy

  • 1 Parmesan, grated

Found on seasonalcravings.com

Description

Ingredients

• 3 cloves garlic, chopped
• 1 medium onion, diced small
• 1 tsp dried rosemary
• 3 10 oz bags cooked chickpeas, (I like Jyoti) or 2 cans of chickpeas
• 3 tbsp sun-dried tomatoes in oil, chopped small
• 5 cups chicken stock, (I like Kitchen Basics)
• 2 cups chopped, packed kale
• salt and pepper to taste
• grated parmesan for topping

Directions

• Saute garlic and onion in a big pot. Add rosemary.
• Add chickpeas, sun-dried tomatoes, and chicken stock. Bring to a boil.
• Reduce heat and simmer for about 20 minutes or so until flavors marry.
• Take 2 cups of soup and whirl in a blender for a minute or two. Return to pot.
• Add chopped kale and cook until the kale wilts.
• Add salt and pepper to taste.
• Serve warm with lots of grated parmesan.
• Keeps well in the fridge for several days.