GREEK CHICKPEA SOUP

2 Tbsp. extra virgin olive oil
3 cups finely chopped white onion
2 garlic cloves, chopped
2 cans (15 oz. each) chickpeas, drained and rinsed
6 parsley sprigs
1 tsp. dried oregano
1 bay leaf
4 cups fat-free chicken or vegetable stock
Salt and freshly ground pepper
1 cup chopped kale, cooked and squeezed dry
Juice of 1 lemon

In a small Dutch oven, or heavy medium saucepan, heat the oil over medium high heat. Add the onion and cook 2 minutes, stirring. Cover and cook over low heat, about 12-15 minutes.

Add the garlic, chickpeas, parsley, oregano, bay leaf, chicken or vegetable stock and water. Bring to a boil, reduce the heat and simmer, uncovered, until the chickpeas are very soft, about 20 minutes. Remove the bay leaf.

Transfer 2 cups of the soup to a blender and puree, return it to the pot. Or, using a hand-held immersion blender, coarsely puree the soup in the pot.

Mix in the kale and cook just until it is heated evenly. Mix in the lemon juice. Season to taste with salt and pepper and serve.

Each of the six servings contains 300 calories and 8 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research