Kale and Chickpea Soup

Add a little bit of this.....



and a little bit of that.....



and a little bit more of this....



and some other things....

and you get.....

this.

This is Kale and Chickpea soup. Hearty, delicious, nutritious, and comforting Kale and Chickpea soup. Recently, I had a crazy desire to cook meals with a) Kale and b) swiss chard. These desires arose after tasting them for the first time at a restaurant and we were provided with the prefect opportunity to cross"Kale" off the list a couple of weeks ago when New Seasons did a tasting of Leafy Greens. This tasting of Leafy Greens consisted of meals containing spinach or kale. We tasted this soup and grabbed the recipe and went home and made it. We thought we'd share the recipe just in case if you too were just waiting for an opportunity to make something yummy with Kale. Even better, this soup has red potatoes in it. My favorite!!! Enjoy, and please do tell us if you decide to make it. :) Oh and be prepared for leftovers because, it makes A LOT!

Love,
Katie & Wes....


Here's the recipe!

You will need:
1 red onion, diced
3 cloves garlic, minced
2 tbsp olive oil
4 small red potatoes, cut into 1/2" cubes
8 cups vegetable broth
6 cups water
2 bunches kale
1 1/2 tsp curry powder
2 14 oz. cans chickpeas, rinsed and drained
1 14 oz. can diced tomatoes
salt and pepper

In a large soup pot over med. low heat, saute' onion and garlic in olive oil, about six minutes or until onions are soft. Add potatoes, kale, broth, water, tomatoes and curry powder and bring to a boil. Reduce heat to simmer and allow to cook, covered, until potatoes are tender, about 10-12 minutes. Stir in chickpeas and continue to simmer, uncovered, an additional 10 minutes. Season with salt and pepper to taste. serve warm.