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Chickpea & Rice Soup with a Little Kale
Ingredients
  • ¾ cup cashews, soaked in water for 2 hours or overnight2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • ¾ teaspoon dried thyme
  • 1 teaspoon salt
  • Fresh black pepper
  • ¾ cup rice, rinsed (see note about rice)
  • 3 ribs celery, thinly sliced
  • 1 cup carrots, diced chunky
  • 5 cups vegetable broth
  •  
  • 1 24 oz can chickpeas, drained and rinsed (about 3 cups)
  • 4 cups chopped kale
  •  
  • Thinly sliced green onion, for garnish
Steps
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