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Tuscan Chickpea Soup

Karen Kelly
  • minutes
  • Serves 6

INGREDIENTS

3

bags Chickpeas, cooked

3 cloves

Garlic

2 cups

Kale, packed

1

Onion, medium

1 tsp

Rosemary, dried

5 cups

Chicken stock

1

Salt and pepper

3 tbsp

Sun-dried tomatoes in oil, small

1

Parmesan, grated