Kale, Chickpea & Vegetable Minestrone

Ingredients and Directions open

2 tablespoons olive oil
4 carrots (mine were small as I get them from my CSA – about 2 market size)
4 stalks celery (also small from the CSA – about 2 market size)
1 yellow onion
3 cloves garlic
6 cups vegetable broth
1 can tomato paste
1, 28 oz can organic diced tomatoes
1 can chickpeas, drained and rinsed
1-2 cups cooked, gluten-free pasta (I used a brown rice penne)
3 cups kale (I used Russian Kale from the farmer’s market), ribs removed and chopped
1 teaspoon dried oregano
1 teaspoon dried or basil
1/2 -1 teaspoon red chili pepper flakes (I used 1 – I like spice)
salt & pepper