Serves
6
INGREDIENTS
- 1 medium onion chopped finely
- 4 medium sized cloves of garlic chopped
- 2-3 stalks celery diced
- 3 carrots peeled and diced into 1/4-inch pieces
- 2 cups kale finley chopped
- 1 15oz can tomatos diced
- 1 tbsp dried italian herbs
- 1/2 tbsp dried oregano
- 1 can navy beans rinsed and drained very well
- 1 can chickpeas rinsed and drained well
METHOD
- Heat 1 tbsp broth in medium soup pot. Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
- Add remaining broth and remainder of ingredients with the exception of the beans and salt and pepper
- Bring to a boil on high heat, reduce heat to low and continue cooking, uncovered for 45 minutes or until vegetables are tender.
- Add navy beans and chickpeas, cook for another 2-5 minutes, season with salt and pepper, and serve.
