Vegan Tuscan Chickpea Soup

In a large pot (a Dutch oven is perfect), heat the olive oil over medium heat. Add the onions and fry them for 1-2 minutes until they soften a bit. Next, add the carrots and celery and cook for 4-5 minutes until they are partly cooked.
2 tbsp extra virgin olive oil
2 medium onions
2 small carrots
2-3 celery sticks
Add the garlic and chilli flakes and cook for another 30 seconds until fragrant. Add the thyme, rosemary, bay leaf, tomatoes, chickpeas, and stock and bring to a boil. Lower the heat and simmer for 15 minutes.
4 garlic cloves
¼ tsp chilli flakes
2 thyme sprigs
2 rosemary sprigs
1 bay leaf
1 can (14 oz / 400 g) chopped tomatoes
2 cans (14 oz / 400 g) chickpeas
4 cups vegetable stock
Stir in the kale and cook for 2-3 minutes until slightly wilted. Add the lemon juice and season to taste. Serve on its own or some crusty bread.
2 handfuls kale
Juice of one lemon