This Tuscan-inspired soup is hearty yet simple to make, so you can whip it up on a weekend or save it and make a big batch on the weekend to enjoy during the week. Start with a mirepoix (diced carrots, celery, and onions), and cook on low-medium heat in olive oil until onions are translucent and all three are soft. Once soft, add two cans of drained and rinsed chickpeas. Let cook until warmed through, then add 1 qt. chicken stock. Let simmer on medium heat for about 5 minutes, then blitz in a blender until soup is not quite smooth (it should have a thick, rustic texture). Season with salt and pepper and let simmer for about 10 more minutes (you can add a Parmesan rind for extra umami). Keep tasting and seasoning until the soup is to your liking. Remove Parmesan rind and add shreds of lacinato kale to your liking. Stir in and heat for one more minute, until kale is slightly wilted.Serve topped with shredded Parmesan and crusty bread on the side (or on top).
