Kale Chickpea Tomato Soup

Instructions

1. In a large soup pot or Dutch oven, warm the olive oil over medium heat. Add the onions and cook until translucent, about 7-9 minutes. Add the garlic and cook an additional 1 minute.  
2. Add the chickpeas, oregano, red chili flakes and salt and stir to combine. Add the tomatoes and broth and bring to a low boil over medium-high heat.
3. Reduce the heat to low and simmer for 20 minutes.
4. Add the kale to the soup and stir well. Cook for an additional 10 minutes, or until the kale is tender.
5. Taste and add additional salt and pepper, as desired. 
6. Serve soup topped with Parmesan cheese.