Mediterranean Kale, Chickpea & Pasta Soup

"This soup is personalized hearty form of minestrone, I used Kale, you
can substitute another more unusual cooking green such as cabbage,
collards, beet greens, or turnip greens, whichever is freshest."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 10    Preparation Time : 1 hr

  3        tablespoons  olive oil
  2        medium  carrot -- chopped
  2        stalks  celery -- chopped
  4        cloves  garlic -- minced
  2        tablespoons  Italian seasoning
  2        whole bayleaves
  1/2     teaspoon dried fennel seed
  1        teaspoon dried basil
  8        cups  stock
  2        cups  water
  1        28 ounce  diced tomatoes
  2        teaspoons  apple cider vinegar
  1        19 ounce can chickpeas -- drained and rinsed
  6        cups  Kale -- chopped
  1        large  apple -- shredded
  1        cup  elbow macaroni

Add oil to a Dutch oven, heat the oil over medium heat. Add the onion,
celery and carrots and Italian herb mix let cook stirring until onions are
translucent. Stir in garlic and let cook for another 2 min.

Add the stock, water, tomatoes, chickpeas, and apple cider vinegar, Kale
and bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes.

Add the pasta, cover, and cook until the cabbage is tender and the pasta
is al dente, about 10 minutes. Serve with crusty Gluten Free Bread or
Biscuit
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Per Serving (excluding unknown items): 151 Calories; 5g Fat (25.6%
calories from fat); 5g Protein; 25g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 169mg Sodium.  Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0
Fruit; 1 Fat.