Kale and Chickpea Soup

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• salt and pepper
• 13 teaspoon crumbed dried sage
• 3 cups low sodium chicken broth
• 2 cups sweet potatoes, peeled and cubed
• 1 12 cups cubed black forest ham
• 1 sweet red pepper, chopped
• 1 (540 ml) can chickpeas, draied and rinsed
• 3 cups chopped kale

1. In a large saucepan, heat oil over medium heat; fry onion, garlic, salt, pepper and sage, sitring occasionally, until onion is softened, about 5 minutes.
2. Add stock, sweet potato, ham, red pepper and chickpeas; bring to boil.
3. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
4. Add kale; simmer until tender, about 5 minutes,.

extra virgin olive oil, onion, garlic, salt, sage, chicken broth, sweet potatoes, ham, sweet red pepper, chopped kale

Taken from www.food.com/recipe/kale-and-chickpea-soup-257701 (may not work)