Italian Vegetable Soup – Culinary Angels

Ingredients

• 2 cans (15.5 ounces) chickpeas, drained and rinsed
• 1 1/3 quarts of vegetable broth (approx. 42 ounces)
• 2 tablespoons olive oil
• 2 medium carrots, chopped
• 1 yellow onion, chopped
• 4 ribs of celery, chopped
• 4 cloves of garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• 1 bay leaf
• 3/4 cup fresh tomatoes, seeded and chopped
• 1 cup tomato sauce
• 1/2 cup pearl couscous
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 cups chopped leafy greens (your choice of kale, spinach, chard, or collard greens)