Kale and Chickpea Soup

2 tbsps olive oil
2 med onions, finely chopped
2 med carrots, peeled and finely chopped
1 celery stalk, finely chopped
6 med garlic cloves, minced
1 14.5 oz can diced tomatoes
salt
1 15 oz can chickpeas, rinsed and drained
6 cups water
1 parmesan cheese rind
2 bay leaves
1 sprig rosemary
3/4 lb kale, leaves stripped from stalks, stalks discarded, and leaves chopped
3/4 grated parmesan cheese

1. heat oil in a dutch oven over med heat until shimmering. Add the onions, carrots, celery, and garlic and cook, stirring occassionally, until the vegetables are lightly browned, about 15 minutes. add the tomatoes and simmer for 5 minutes.

2. Add the water, cheese rind, bay leaves, and rosemary and bring to a boil. Reduce heat adn simmer to blend the flavors, about 30 mins. Add the kale and continue to simmer until kale is tender, 10 - 15 minutes. Adjust the seasonings, adding more salt to tast. Remove the cheese rind, bay leave and rosemary and discard.

Serve with parmesan cheese and a drizzle of olive oil.