Soup:

• 1–2 tablespoons olive oil
• 1 cup diced onion
• 4 cloves garlic
• 2 tablespoons fresh rosemary
• 2 bay leaves
• 1 cup dry garbanzo beans–soaked overnight (or 1 can of garbanzo’s rinsed and strained.)
• 8 cups flavorful chicken stock  or veggie stock
• 2–4 Cups chopped kale
• 1–2 cups cooked chicken -shredded or cut into bite sized pieces.
• 1 – 1 1/2 tsp kosher salt and cracked pepper to taste
• pinch chili flakes (optional) add if going vegan
• squeeze of lemon
• 1/2 tsp soy sauce
• 2 links andouille sausage – sliced and browned (optional, but delicious!)

Rosemary Croutons:

• 1/2 loaf Sourdough bread, sliced very thinly (sourdough bread is best for this recipe.. the “sourness” is actually really good with the soup)
• 4 T olive oil
• 2 Garlic cloves, finely minced
• 1 T fresh rosemary leaves