3 tablespoons olive oil
3 carrots, diced
1 medium onion, chopped
4 celery ribs, chopped
2 cloves garlic, minced
1 bunch of kale, stems removed and chopped
3 tablespoons chopped fresh rosemary (or 1 Tbs dried)
1 teaspoon crushed red pepper
4 cups chicken or vegetable broth
2 cans (15.5 ounces) chickpeas, drained and rinsed
1 (28 ounce) can crushed tomatoes
Salt and pepper to taste
1. In a large soup pot, heat the olive oil on medium heat and add the carrots, onion, celery, garlic, kale, rosemary, and crushed red pepper. Sauté until tender, 8-10 minutes.
2. Stir in the broth, chickpeas, and tomatoes. Puree the soup until coarse in a food processor or with an immersion blender.
3. Return to pot and simmer for at least 30 minutes. Add salt and pepper to taste and enjoy.
(Adapted from Rachael Ray Magazine)