Kale and White Bean soup

2 Tablespoons, olive oil
2 medium onions, chopped
2 carrots, peeled and diced
1 celery stalk, diced
6 medium garlic cloves, minced
1 can diced tomatoes
1 can chickpeas or northern white beans, rinsed and drained
7.5 cups vegetable broth
1 - 1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon fresh lemon juice
2 bay leaves
1 teaspoon dried rosemary
about 7.5 packed cups fresh kale (leafy parts torn from stalks), chopped

Heat the oil in large pot over medium heat. Add the onions and garlic and cook about 10 minutes or until they begin to brown. Add the carrots and celery and cook about 3 more minutes. Add the tomatoes with juice and 1 teaspoon salt. Bring to a simmer. Add the chickpeas and simmer 5 more minutes. Add the broth, bay leaves, lemon juice, rosemary, and pepper. Bring to a boil. Add kale and reduce to a simmer. Simmer about 20 minutes. Remove the bay leaves and add salt to taste.

Serving Size: Make 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user JWHEEL84.