Kale and Chick Pea Soup

Zucchini PattiesIngredients

  • 1 Quart organic chicken stock
  • 1 large onion diced
  • 2 celery ribs finely sliced
  • 2 cups chopped packed kale (remove stems)
  • 2 cups chopped fresh tomatoes or 1 can diced tomatoes
  • 2 garlic cloves chopped
  • 2 cans of chick peas (rinsed)
  • 1 bay leaf
  • 3 thyme springs or ½ tsp. thyme
  • 1½ tsp. salt
  • ½ tsp. pepper
  • Oil to coat the pot

Directions:
1. Place large stock pot over medium-high heat. Add enough oil to coat the bottom. Add the onions, and celery.

2. When onions and celery become translucent, add salt and garlic. Sauté an additional 2 minutes.

3. Add remaining ingredients and bring to a boil. Turn the heat down to medium-low and cook an additional 10 minutes.

4. Remove Bay leaf before serving.

Enjoy!