Step 1

Heat OLIVE OIL in a 3-quart soup pot over medium-high heat.

Step 2

Add ONIONS and GARLIC; sauté until slightly tender, stirring as needed.

Step 3

Stir in CHICKPEAS, KALE, VEGETABLE BROTH, THYME, SALT, and PEPPER. Increase heat to HIGH and bring just to a boil. Reduce heat, cover, and simmer 10 minutes.

Step 4

Serve warm. Garnish options: lemon zest, fresh parsley, croutons, or grated Parmesan cheese.

Step 5

Refrigerate in an airtight container up to 5 days or freeze up to 3 months (or longer if vacuum sealed).