1 teaspoon olive
1 large clove of
1 small onion,
1 medium bunch
½ teaspoon dried
¼ teaspoon black
1/8 teaspoon red
1 (15-ounce) can
chickpeas, rinsed and drained
4 cups reduced-sodium
¼ cup shredded Parmesan cheese
Heat oil in nonstick Dutch oven. Add garlic and onion.
Cook over medium heat 5 minutes, stirring occasionally.
remove thick stems from kale. Wash leaves well; don’t dry. Chop and measure 4
packed cups. Add kale to Dutch oven.
5 minutes, stirring frequently. Add oregano, pepper and red pepper flakes. Add
beans and broth. Bring to a boil over high heat. Reduce heat to low, cover and
simmer 30 minutes or until kale is tender.
soup from heat and top each serving with 1 tablespoon cheese. Makes 4 serving.
Note: Can puree part of the soup to thicken the soup.