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PdfChop garlic and onion and sautee in olive oil with bay leaves.
Deglaze with lemon juice, and add chickpeas and veggie stock and simmer for about an hour.
Add dittalini and keep simmering until al dente, then throw in the kale and stir in ricotta.
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Chop garlic and onion and sautee in olive oil with bay leaves.
Deglaze with lemon juice, and add chickpeas and veggie stock and simmer for about an hour.
Add dittalini and keep simmering until al dente, then throw in the kale and stir in ricotta.