Smoky Corn Chowder with Garbanzo Beans and Kale

Heat olive oil over medium high heat in a large soup pot. Add garlic and onions and saute for 3-4 minutes. Add kale and continue to saute until leaves are wilted. Pour in corn and garbanzo beans, then add broth and milk. Bring to a boil and add the remaining ingredients, except for the cornstarch. Reduce heat to low and cook until heated through.

Remove two cups of the broth/milk mixture from the pot. Pour it into a small saucepan and heat over medium-high heat. Add the cornstarch and whisk continuously until thickened. Transfer thickened mixture back into the soup pot and stir well to combine. Continue to simmer for about 10 minutes, or until soup is thickened slightly.

Serve hot!

Nutrition info per 1 1/2 cups: 413 calories, 9.5 g fat, 17 g protein, 57 g carbohydrates, 9 g fiber