Chickpea Soup with Crispy Kale

This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.

• 1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
• 3 Tbs. extra-virgin olive oil; more for serving
• Fine sea salt
• 1 small yellow onion, finely diced
• 1 medium celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 15-oz. cans chickpeas, drained and rinsed
• 1 14-1/2-oz. can diced tomatoes
• 3 rosemary sprigs (about 4 inches)
• 1 bay leaf, preferably fresh
• 4 cups mild vegetable broth, such as Pacific brand
• Freshly ground black pepper
• Position a rack in the center of the oven and heat the oven to 425°F.
  In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack.
  Meanwhile, heat the remaining 1-1/2 Tbs. olive oil in a 4-quart saucepan over medium heat.Add the onion, celery, carrot, and a pinch of salt and cook until tender, about 5 minutes. Add the chickpeas and tomatoes with their juice, stir to combine, and cook for 1 minute. Tie the rosemary and bay leaf in a cheesecloth pouch with string. Add the herb pouch, vegetable broth, and 1 tsp. salt to the pot. Partially cover and simmer gently until flavorful, about 20 minutes, adjusting the heat as needed. Discard the herb pouch.
  Purée the soup with a hand blender or in batches in a regular blender. Season to taste with salt and pepper. Divide the soup among 4 bowls, top each with some of the kale, drizzle with a little oil, and serve.