Ingredients
1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
3 Tbs. extra-virgin olive oil; more for serving
Fine sea salt
1 small yellow onion, finely diced
1 medium celery stalk, finely diced
1 medium carrot, finely diced
2 15-oz. cans chickpeas, drained and rinsed
1 14-1/2-oz. can diced tomatoes
3 rosemary sprigs (about 4 inches)
1 bay leaf, preferably fresh
4 cups vegetable broth,
Freshly ground black pepper
Preparation
Position a rack in the center of the oven and heat the oven to 425°F.
In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack.
Meanwhile, heat the remaining 1-1/2 Tbs. olive oil in a 4-quart saucepan over medium heat.Add the onion, celery, carrot, and a pinch of salt and cook until tender, about 5 minutes. Add the chickpeas and tomatoes with their juice, stir to combine, and cook for 1 minute. Tie the rosemary and bay leaf in a cheesecloth pouch with string. Add the herb pouch, vegetable broth, and 1 tsp. salt to the pot. Partially cover and simmer gently until flavorful, about 20 minutes, adjusting the heat as needed. Discard the herb pouch.
Purée the soup with a hand blender or in batches in a regular blender. Season to taste with salt and pepper. Divide the soup among 4 bowls, top each with some of the kale, drizzle with a little oil, and serve.
nutrition information (per serving): Calories (kcal): 370; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 1.5; Protein (g): 14; Monounsaturated Fat (g): 8; Carbohydrates (g): 52; Polyunsaturated Fat (g): 3; Sodium (mg): 1180; Cholesterol (mg): 0; Fiber (g): 11;
