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Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Dash of crushed red pepper flakes
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 Yukon gold potatoes, peeled and ½-inch diced (about 1 ½ cups)
  • 4 cups vegetable broth
  • 2 cups chopped kale
  • ¼ cup grated Parmesan, plus more for serving
  • Juice of 1 lemon
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