Garbanzo Bean Soup With A Twist

• 2 cloves garlic, minced 1 teaspoon fresh rosemary, minced Olive oil 1/2 pound garbanzo beans, soaked overnight, drained 1 quart chicken or vegetable stock 2 pieces orange peel, 1" wide 2 pieces lemon peel (Meyer if possible), 1/2" wide 4 kale leaves,
• 1 teaspoon fresh rosemary, minced
• Olive oil
• 1/2 pound garbanzo beans, soaked overnight, drained
• 1 quart chicken or vegetable stock
• 2 pieces orange peel, 1" wide
• 2 pieces lemon peel (Meyer if possible), 1/2" wide
• 4 kale leaves, 1/2" slice
• Sea or kosher salt to taste
• Fresh ground pepper
• Pinch of red pepper flakes
• Wedges of lemon

1. Film the bottom of a saucepan with olive oil and warm over medium heat. Add garlic and rosemary and saute gently until fragrant. Add chicken stock and garbanzo beans. Give each piece of peel a vigorous twist and add to the pot. Bring to a simmer and cover pot. Simmer until stock is fragrant with and flavored delicately with citrus, about 30 minutes.
2. Remove pieces of peel. Trim stems from kale leaves and split them in half lengthwise. Cut into ribbons 1/2" wide. Add kale and continue to simmer for 5 minutes. Season to taste with salt and pepper. Add red pepper flakes.
3. Ladle into bowls. Serve with a lemon wedge.

garlic, fresh rosemary, olive oil, garbanzo beans, chicken, orange peel, lemon peel, kale, kosher salt, fresh ground pepper, red pepper, lemon

Taken from food52.com/recipes/15829-garbanzo-bean-soup-with-a-twist (may not work)