Lemony Garbanzo Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 cans (15 oz each) garbanzo beans, drained and rinsed
• 4 cups vegetable or chicken broth
• ¾ teaspoon fine salt
• 3 cups chopped kale or spinach
• 2 tablespoons lemon juice
• Black pepper

Method

1. Heat the olive oil in a pot over medium heat. Add the onion, carrots, and celery and cook for 8 minutes, until soft.
2. Add the garlic and cumin and cook for 1 minute.
3. Add the beans, broth, and salt. Bring to a boil, then simmer for 15 minutes.
4. Blend about a third of the soup with a few pulses of an immersion blender, or mash it with a potato masher.
5. Stir in the kale and cook for 3 to 5 minutes, until tender.
6. Take the pot off the heat and stir in the lemon juice and pepper. Taste and adjust.