Easy Chickpea Tomato Soup Recipe | Heather Nicholds

Ingredients

• 1/2 cup onion
• 3 cloves garlic
• 1 cup mushrooms, chopped
• 1-2 tsp olive oil or veggie broth
• pinch sea salt
• 1 Tbsp dried basil
• 1/2 Tbsp dried oregano
• 1-2 Tbsp balsamic vinegar or red wine
• 14-19 oz diced tomatoes
• 14-19 oz can chickpeas (1 1/2 cups cooked)
• 2 cups water (more or less)
• 1-2 cups kale, chopped
• another pinch sea salt