What follows is a variation on a recipe I found in a recent issue of cooking magazine.
1 bunch of kale
3 carrots, peeled and diced
3 stalks of celery, finely chopped
1/4 head of green cabbages, chopped
2 cloves of garlic, chopped
1 jalapeño, finely chopped
1 yellow onion, chopped
3 tablespoons of rosemary, finely chopped
3-4 tablespoons of olive oil
6 cups of chicken stock
2 cans of chickpeas, rinsed
1 large can of crushed tomatoes
Take the kale, cut the stems out, and pulse it in a food processor until finely chopped. Put that in separate bowl. Rinse out the bowl if you like because you'll be using it again.
In a soup pot, heat the olive oil to medium-high heat. Add the carrots, celery, cabbage, garlic, jalapeño, onion, and rosemary. Add salt and pepper. Reduce the heat to medium, stir, and cover the pot. Periodically stir the veggies over a 10-15 minute cooking period.
Add the stock, tomatoes, and chickpeas. Let that go for about five minutes and then transfer 4 cups of soup to the food processor. Pulse 4 or 5 times, so it's coarsely pulsed.
Transfer that back to the soup pot, add the kale, and season to taste. Simmer for 15-20 minutes while stirring every once in a while.