1 T olive oil
3 garlic cloves (minced)
1 T finely chopped Rosemary
1 ~ 14.5 oz can diced tomatoes
8 cups veggie broth
2 ~ 15 oz cans chickpeas (rinsed)
1/2 t salt
1/4 t pepper
3/4 cup pasta (optional)
3 cups of kale (chopped with the stems removed)
2 T parsley
Saute garlic and rosemary for ~ 1 minute in oil. Add tomatoes, veggie broth, chickpeas, salt, and pepper, then bring to a boil. Reduce heat and let simmer for 20 minutes. Add pasta and let simmer for ~ 11 minutes or until pasta is al`dente. Stir in kale and parsley and cook for an additional 5 minutes. I recommend doubling the back because with only once batch, you won't have any leftovers... enjoy!!!!