Kale, Bacon, Chickpea Soup

SERVES 4

INGREDIENTS:

2 garlic cloves, grated

1 T. dried onion flakes

1 tsp. olive oil

3 tomatoes, chopped

2 slices nitrate-free bacon, cooked

2 cans chickpeas, rinsed, drained, and roasted

3 cups low-sodium chicken stock

1/4 tsp. rosemary

4-5 c. kale, chopped

1 T. Parmesan cheese

INSTRUCTIONS:

1. In a medium pot, heat oil over medium heat. Add tomatoes, garlic and onion and cook for 2-3 minutes.

2. Add one can of chickpeas and cook for 3-4 minutes until soft.

3. Transfer to a food processor and add 1 cup stock. Pulse until pureed.

4. Return to the pot and add the remaining stock, 1/4 cup of remaining chickpeas, and 1 slice of bacon.

5. Bring to a boil and lower heat to a simmer. Add kale, remaining chickpeas, and rosemary. Cook for 3-4 minutes or until kale is wilted.

6. Top with Parmesan cheese.

ENJOY!