This soup is a cinch to make and is hearty enough to turn into a one pot dinner. For my kids I added cooked noodles as well.
Kale, Chickpea and Tofu Soup
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 quart low sodium vegetable stock (water can be used as well)
1 cup tomato sauce, homemade or jarred
5-6 leaves kale, torn or chopped small
2 cans chickpeas (use more or less depending on how much you like)
salt and pepper, to taste
1/2 package extra firm tofu, chopped into small cubes
herbs, whatever is on hand, such as parsley, thyme and rosemary and dry bay leaf
Press any excess water from tofu and place under a large heavy object for 10 minutes while working on the soup.Saute carrots, onion and celery in a large stock pot until softened and translucent. Put the rest of the ingredients except the kale. Bring soup up to a boil, then reduce to simmer and cook until about 20-30 minutes. Add kale at the last 10 minutes of cooking, or alternatively, you can throw the kale directly into the soup bowl and ladle the soup over it if you want the full nutrition of raw kale.