• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 4 stalks celery, chopped

• 1 1/2 teaspoon salt

• pepper, to taste

• 4 cloves garlic, minced

• 2 cups cooked garbanzo beans, or 1 15-onunce can white beans, rinsed

• 2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, chopped

• 1 bunch kale, thick stems discarded and leave chopped into bite size pieces (~8 cups)

• 1 tablespoon lemon juice

1. Wash and chop your vegetables and herbs, known as mise en place, French culinary phrase meaning "everything in its place."  Set aside.   

2. Heat oil in a large pot over medium-high heat. Add celery, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 4-6 minutes. Add the garlic and cook for 30 seconds, until fragrant. 

3. Add the beans, rosemary, and 6 cups of water. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.

4. Stir in the chopped kale and cook for 5 minutes more, until the kale is wilted.     

5. Remove soup from heat and add lemon juice.

6. Scoop a small amount of cooked grains, if using, into your bowl and add the soup. Serve with love!   

Store leftovers in airtight containers in the fridge for up to 3 days.