Warm up on a cold day with this delicious Kale and Chickpea Soup with Crunchy Garlic Toasts! It's healthy and delicious!
Preheat oven to 425 degrees.
Heat olive oil over medium heat in a large soup pot or dutch oven. Add onions, celery, and carrots. Season with salt and pepper, then cook until slightly softened.
Add garlic, red pepper flakes, and dried basil and oregano. Cook, stirring constantly, for about 1 minute, or until fragrant.
Stir in broth, tomatoes, and chickpeas. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are softened (about 10-15 minutes).
Stir kale into soup. Simmer until kale is wilted, another minute or two. Season with salt and pepper, to taste.
While soup simmers, prepare garlic toasts. Using a serrated knife, cut baguette on the diagonal into 1/4-inch thick slices.
Place slices on a baking sheet in a single layer. Drizzle lightly with olive oil.
Bake bread until golden brown and crisp, about 5 - 10 minutes. Watch carefully, because it is easy to overcook the toasts.
Remove from oven. When toasts are cool enough to handle, slice garlic clove in half and rub cut side over toasts. Set toasts aside.
To serve, sprinkle soup with fresh basil (if desired) and serve with garlic toasts. Enjoy!