kale/chickpea soup

I tried this recipe tonight, slightly modified.

Original said:
You could also switch out the beans for chickpeas and use cumin and smoked paprika and crushed red pepper and I think also get a very nice soup with a different flavor.

Bean Soup with Kale

Olive Oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups vegetable broth (I add more if needed)
2 15-oz cans of white beans such as cannellini or navy, undrained
4 plum tomatoes chopped (I used 2 cans of diced tomatoes)
(optional) 1/2 butternut squash, cubed or a couple of sweet potatoes
2 tsps. dried italian herb seasoning (or 1 tsp each dried thyme and rosemary)
salt and pepper to taste

In a large pot, heat olive oil. Add garlic and onion; saute unitl soft. Add kale and saute, stirring until wilted. Add potatoes or squash and saute, stirring until soft. Add broth, bean and all of tomatoes, herbs and salt and pepper.

Sometimes I put 1/2 can of the beans in a blender with some broth and blend until smooth and I stir that in the soup to thicken or use a hand blender in the pot at the end of cooking.

Simmer on low for a couple of hours.
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I used canola oil (olive oil isn't good for high heat), slightly more kale, vegetable bouillon instead of broth, a little less than half a (large) butternut squash, only one can of chickpeas, a large onion (plus a little more I had in the fridge added later), a little more than half a 26-oz package of chopped Pomi tomatoes, added a single stalk of celery, and used the red pepper flakes/paprika, and cumin as seasoning.