Tuscan Kale Chickpea Soup

Ingredients

• 1 (15 ounces) can chickpeas, drained + rinsed
• 4-5 cups fresh kale, chopped  (See Notes!)
• 2 cups grape tomatoes, halved
• 1 medium red onion, finely diced
• 1 large carrot, peeled + diced
• 2-3 garlic cloves, minced
• 2 cups organic vegetable broth
• 3 cups fresh water
• juice of 1/2 lemon
• 1-2 Tablespoons Extra virgin olive oil

Spices and Herbs:

• 1/2 teaspoon cumin
• 2 teaspoons dried oregano
• 1 teaspoon black pepper
• 2 teaspoons dried basil
• 2 teaspoons turmeric
• 1 teaspoon red pepper flakes
• 2 teaspoons garlic powder
• 1 tablespoon Nutritional Yeast + 1 Tablespoon if desired!
• 1 teaspoon sea salt
• 1 bay leaf

1. Begin by adding 1-2 Tablespoons of olive oil to the dutch pot on medium-high heat.
2. Add in the onions, carrots, tomatoes, garlic, and Sauté for 1-2 minutes until slightly softened.
3. Add in the vegetable broth, water, seasonings/herbs, nutritional yeast, juice of half a lemon, followed by the kale, chickpeas, and a bay leaf, stirring everything until well combined and it begins to boil.
4. Reduce the heat and let simmer for 20-25 minutes or until veggies are tender.
5. Once done, remove from heat and serve immediately into prepared bowls and top additional nutritional yeast or diced jalapeños peppers for extra spice.
6. Enjoy with a homemade garlic bread or crackers (See Notes).
7. Bon Appetit!