Tuscan chickpea kale soup

Tick anything you already have.

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans no-salt-added chickpeas, drained
• 1 can no-salt-added diced tomatoes
• 5 cups low-sodium vegetable broth
• 5 cups chopped kale
• 1 tsp dried rosemary

Instructions

1. 1Warm the oil in a large pot over medium heat and cook the onion 5 minutes until soft.
2. 2Add garlic, rosemary, chickpeas, tomatoes and broth.
3. 3Simmer 20 minutes.
4. 4Stir in kale until tender.