Chickpea, Kale and Tomato Soup with Cilantro

• 1 tablespoon vegetable oil such as canola oil, olive oil, or any vegetable oil
• 2 large garlic cloves or as needed, minced or finely chopped
• 1 large onions chopped
• 1 bunch kale coarsely chopped
• 4 cups stock vegetable, or any kind, prefer low-salt
• 30 ounce chickpeas (garbanzo beans) 2 cans, drained
• 5 each italian plum (roma) tomatoes chopped
• 3 teaspoons italian seasoning or to taste
• 1 x salt and black pepper to taste
• 1 cup cilantro freshly chopped

1. In a large pot, heat olive oil.
2. Add the garlic and onion, cook until soft about 5 minutes.
3. Add the kale and saute, stirring, cook until wilted about 2 minutes.
4. Stir in the broth, chick peas and tomatoes, herbs, salt and pepper to taste.
5. Simmer for 20 minutes.
6. Divide among the serving bowls.
7. Top with chopped cilantro leaves.
8. Serve warm with naan bread or any kind of crusty bread.

vegetable oil, garlic, onions, stock vegetable, chickpeas, italian plum, italian seasoning, salt, cilantro freshly

Taken from recipeland.com/recipe/v/chickpea-kale-tomato-soup-cilan-52310 (may not work)