Kale and Chickpea Soup

makes 4 servings

• 1 tablespoon olive oil
• 2 white onions, chopped (about 4 cups chopped onion)
• 6 garlic cloves, minced
• 4 cups reduced sodium vegetable broth
• 1 (14.5-ounce) can no salt added diced tomatoes
• 3 cups canned chickpeas (garbanzo beans), rinsed and drained
• 1 tablespoon dried oregano
• 1 tablespoon hot chili powder
• 1/4 teaspoon each: salt and pepper
• 2-3 stalks of kale, torn into pieces (about 6 cups chopped)
• 1 lime, juiced

Heat oil in a large saucepan over medium heat.  Sauté onions and garlic for 8 minutes, until the onion is tender.  Add broth, diced tomatoes, chickpeas, oregano, chili powder, salt and pepper; bring to a boil.  Cover, reduced heat, and simmer 30 minutes.  Stir in kale and lime juice; simmer 10 more minutes or until kale is tender.

Nutrition facts per serving: 347 calories, 9 g total fat, 2 g saturated fat, 364 mg sodium, 54 g total carbohydrates, 14 g fiber, 28 g protein

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