KALE SOUP

no pictures because it got eaten too fast! Onion-free in Heather's honor!

Dried CHICKPEAS (1.5 cups) - boil, soak, cook for 2 hours or so - OR use a can of pre-cooked chickpeas
veggie BROTH - 4 cups? It was guesswork. Enough to cover...
1 large bunch KALE - chopped finely. Add to chickpea/broth and boil 15 minutes or so
5 finely chopped red PEPPERS (the tiny sweet peppers we got in the boxes last week. If you get a grocery-store-sized pepper, one or two will do).
and a chopped TOMATO
Cook about five or ten more minutes, seasoning well with
BLACK PEPPER
RED PEPPER FLAKES
ROSEMARY
TARRAGON
FRESH BASIL (chopped. maybe 8 leaves)
OR any kind of all-purpose "italian seasoning" you've got. The chickpeas could also be replaced with white beans or even lima. The only crucial ingredient is kale.
Serves a housefull.

hurray for kale!
Now we ate this alongside some homemade garlic-squash ravioli, but THAT is a much more complicated process (but a pleasant afternoon's activity!)... I really should've taken pictures of our masterpieces though.