Spicy Italian pork sausage gives this soup a kick, but you can also substitute sweet Italian sausage.
1/4 cup olive oil
6 garlic cloves, sliced
1 pound spicy Italian pork sausage, casings removed
1 cup chopped yellow onion (about 1 onion)
1/2 cup chopped celery (about 2 stalks)
1/2 cup chopped carrots (about 2 large carrots)
4 cups chicken broth
1 (15-oz.) can crushed tomatoes
1 (15-oz.) can chickpeas (garbanzos), drained
1/2 teaspoon black pepper
4 cups chopped Lacinato kale (about 3 1/2 oz.)
How to Make It
Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil.
Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.
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This isn't "knock your socks off", but it's good. I added some more seasoning (an intalian herb blend), a good amount of salt, and used white beans instead of chickpeas. I recommend simmering longer, it helps the flavors meld.