Tuscan Kale and Chickpea Soup — Three Many Cooks

Ingredients

• 2 tablespoons oil
• 1 onion, cut into medium dice
• 1 carrot, cut into medium dice
• 1 large celery stalk, cut into medium dice
• 2 garlic cloves, minced
• ½ teaspoon hot red pepper flakes
• 1 teaspoon dried thyme leaves
• Salt and ground black pepper
• 1 can (15 ounces) chickpeas, drained
• 1 bunch Tuscan kale, stemmed, rinsed, and chopped into bite-sized pieces
• 6 cups chicken (or vegetable) broth
• ⅔ cup pearl couscous