In a soup– Kale’s sturdy texture makes it the perfect green to throw into a pot of soup because itdoesn’t fall apart like spinach.
Kale and chickpea soup
- 1 medium onion, chopped (1 cup)
- 2 garlic cloves, chopped
- 1 Turkish or 1/2 California bay leaf
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, peeled and cut into 1/2-inch pieces
- 3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
- 3 1/2 cups reduced-sodium chicken broth (28 fl oz)
- 2 cups water
- 1 (14-oz) can chickpeas, rinsed and drained
