Kale and Sweet Potato Soup with Chickpeas Recipe | Heather Carey

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks of celery, diced
• 1 teaspoon each coarse salt and pepper
• 2 cloves garlic, minced or pressed
• 1 large sweet potato, peeled and diced
• 4 cups homemade chicken stock or low-sodium chicken stock
• 1 32-ounce can diced tomatoes
• 3 cups cooked chickpeas (or from 1 large can, drained and rinsed)
• 1 small bunch parsley, chopped
• 1 head of kale, stems removed and chopped (feel free to use frozen here as well)