Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 medium carrots diced
- 2 celery ribs diced
- 4 garlic cloves minced
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 15-ounce cans chickpeas drained and rinsed
- 2 small Yukon Gold potatoes peeled and diced (1/2-inch cubes)
- 4 cups vegetable broth
- 2 cups chopped kale
- 2 tablespoons lemon juice
- Fresh parsley chopped (for garnish)
- 1/3 cup grated Parmesan optional
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are soft.
- Add the minced garlic along with the bay leaf, dried thyme, dried oregano, dried rosemary, kosher salt, black pepper, and smoked paprika. Sauté for 1 minute until aromatic.
- Add chickpeas, diced potatoes, and broth. Bring to a boil, then reduce heat, cover partially, and simmer for 15-20 minutes until potatoes are tender.
- Discard the bay leaf. Use an immersion blender to blend part of the soup for a thicker texture, leaving some chickpeas whole.
- Stir in the chopped kale and lemon juice, and simmer for an additional 2-3 minutes until the kale wilts.
- Serve hot, garnished with fresh parsley and a sprinkle of Parmesan, if desired.