Kale & Chickpea Soup
Ingredients:
2 tbsp. (30mL) extra virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp. (1mL) crumbled dried sage
1/2 tsp. (2mL) salt
1/2 tsp. (2mL) pepper
3 cups (750mL) sodium reduced chicken stock (or homemade stock)
2 cups (500mL) sweet potatoes, peeled & cubed
1-1/2 cups (375mL) black forest ham (about 6oz/175g), cubed
1 sweet red pepper, chopped
1 can (19z/540mL) chickpeas, drained & rinsed
3 cups (750mL) chopped kale
Directions:
In a large saucepan, add olive oil, chopped onion, and minced garlic and cook on medium heat for 5 minutes.Add stock, 3 cups (750mL) water, potato, ham, red pepper & chickpeas; bring to boil. Add all spices. Reduce heat, cover & simmer until potatoes are tender, 15 mins. Add kale; simmer until tender, about 5 mins.
Makes approx. 6 servings.
(Variation: Substitute spinach for kale - cook spinach until wilted, roughly 1 min.).