Kale and Chickpea Soup Recipe

Makes about 6 servings

Ingredients:

Large bunch of kale, washed and torn into smaller pieces
About 1 pound of red potatoes, cut into bite-size pieces
1 can of chickpeas, rinsed well
1 large onion, chopped
1 large carrot, chopped
3 cloves of garlic, minced
Vegetable broth
Extra-virgin olive oil
Sea salt

Directions:

1. Heat two tablespoons of extra-virgin olive oil in a large soup pot. Add onions and carrots and cook for five minutes over medium heat.

2. Add red potatoes and garlic and enough vegetable broth to cover everything by about an inch. Bring to a boil, then simmer for about 30 minutes or until potatoes are just getting tender.

3. Add kale and simmer for another 20 minutes.

4. Add chickpeas and simmer for another 5 minutes.

5. Do a taste test and season with sea salt, if needed.

Serve hot and enjoy this nourishing kale and chickpea soup.

To view a pictorial of this recipe, click here:

Nourishing Kale and Chickpea Soup Recipe