Tuscan Chickpea Soup With Kale

1. 1

   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.

2. 2

   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.

3. 3

   Serve warm with lots of grated Parmesan. Keeps well in the fridge for several days.

* Per serving · 4 servings · Values may vary.

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