Kale & Garbanzo Bean Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 5 cloves Garlic, Minced
• 32 ounces, fluid Box Chicken Stock
• 1 pound Kale, Rinsed
• 1/2 whole Large Zucchini, Quartered
• 1/2 cups Baby Portabella Mushrooms
• 1/2 whole Onion, Diced
• 15 ounces, weight Can Garbanzo Beans, Drained And Rinsed
• 1 dash Salt And Pepper, to taste
• 1 teaspoon Nutmeg

1. 1. In a large pot, add 1 Tablespoon of oil and 3 cloves garlic over medium heat. Saute until garlic is lightly browned. Add 1 cup chicken stock and kale to pot. Stir to ensure kale is coated with garlic/broth mixture. Cook kale on medium-high for 5 minutes covered, and then 5 minutes longer, uncovered, until wilted. Add salt and pepper to taste.
2. 2. While kale is cooking, in a separate pan over medium heat, saute remaining olive oil, remaining garlic, zucchini, mushrooms, and onion until tender (3-5 minutes.)
3. 3. Once kale is cooked, add zucchini, mushroom, and onion mixture to the large pot with the kale. Add garbanzo beans, remaining chicken stock and nutmeg. Cook on medium heat for 10 minutes, until the flavors have married and the garbanzo beans are soft but not mushy. Add salt and pepper if necessary and enjoy!

olive oil, garlic, chicken, zucchini, portabella mushrooms, onion, garbanzo beans, salt, nutmeg

Taken from tastykitchen.com/recipes/soups/kale-garbanzo-bean-soup/ (may not work)