Chickpea and Kale Soup

Ingredients

• olive oil (1 tablespoon)
• garlic, crushed with press (6 cloves)
• red pepper flakes (1/4 to 1/2 teaspoon)
• fennel seeds, coarsely crushed (1/2 teaspoon)
• tomato puree (14-oz/414 mL can)
• Tuscan kale (black kale), stems and tough ribs removed, leaves coarsely chopped (1 bunch — about 13 cups)
• chickpeas, drained and rinsed (1 15.5-ounce can)
• grated Pecorino Romano cheese (1/2 cup)

Instructions

1. Heat oil in large Dutch oven on medium.
2. Add garlic and zest and cook, stirring, 1 minute.
3. Add red pepper and fennel and cook, stirring, 2 more minutes.
4. Add tomato puree, 4 cups water, and 1 teaspoon salt.
5. Cover and bring to a boil; add kale and simmer 4 minutes.
6. Add chickpeas and simmer until heated through, about 2 minutes more.
7. Serve with Pecorino and lemon wedges if desired.

Source: goodhousekeeping.com