1 bunch of kale or Swiss chard
3 Tbsp. olive oil
2 carrots, diced
1 onion, large, chopped
3 - 4 celery ribs, chopped
3 Tbsp. rosemary, fresh, chopped
2 - 3 garlic cloves, chopped plus 1 large clove garlic, halved
1 Fresno or red jalapeno chili pepper, chopped OR 1 tsp. crushed red pepper
Salt (and/or pepper)
4 cups vegetable broth
2 cans (15.5 oz) chickpeas, drained
1 can (28 oz.) whole tomatoes, crushed
In a food processor, pulse chard until finely chopped. Transfer to a bowl and rinse out the food processor.
Heat 3 Tbsp. olive oil in a soup pot. Add carrots, onion, celery, rosemary, chopped garlic, and chile. Season with salt (and/or pepper). Cover, reduce heat to medium and cook, stirring occasionally, until the vegetables are tender but not brown, 7 - 8 minutes.
Stir in the stock, chickpeas, and tomatoes. Then remove 1/2 of the soup mixture to a blender and whiz until a puree forms. Return to the soup pot and stir in the chard. Adjust seasonings. Simmer for about 5 minutes for flavors to meld.
Set out soup bowls. Prepare garnish. Garnish with choice of:
Crusty Italian or peasant bread
Flaky sea salt
Minced red or white onions
Grated Parmigiano-Reggiano cheese OR vegan white cheese (Daiya)
Preheat the broiler. Toast the bread under the broiler until charred, about 2 - 3 minutes per side. Rub the toasts with the halved garlic clove. Drizzle with olive oil and sprinkle with sea salt. Place 1 toast in each soup bowl and top with soup. Garnish with the raw onion and cheese. Drizzle with olive oil.