Name: Kale Sausage Soup with Tomatoes and Chickpeas
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/2 pound mild Italian bulk sausage -; Olive oil (if needed) -; 3 cups sliced onions -; 5 cloves garlic minced (about 5 teaspoons) -; 1 (28-ounce) can whole peeled tomatoes, roughly chopped -; 6 cups sliced kale (about 2 bunches lacinato kale, stems removed, leaves sliced into 1/2-inch wide slices) -; 1 (15-ounce) can of chickpeas, drained -; 2 bay leaves -; 2 sprigs of oregano (or 1/2 teaspoon dried oregano) -; 8 cups chicken stock -; 1/2 teaspoon freshly ground black pepper -; Kosher salt, to taste -; 1/2 cup grated Parmesan cheese, for garnish -

Kale Sausage Soup with Tomatoes and Chickpeas

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kale Sausage Soup with Tomatoes and Chickpeas

1. 1/2 pound mild Italian bulk sausage -

2. Olive oil (if needed) -

3. 3 cups sliced onions -

4. 5 cloves garlic minced (about 5 teaspoons) -

5. 1 (28-ounce) can whole peeled tomatoes, roughly chopped -

6. 6 cups sliced kale (about 2 bunches lacinato kale, stems removed, leaves sliced into 1/2-inch wide slices) -

7. 1 (15-ounce) can of chickpeas, drained -

8. 2 bay leaves -

9. 2 sprigs of oregano (or 1/2 teaspoon dried oregano) -

10. 8 cups chicken stock -

11. 1/2 teaspoon freshly ground black pepper -

12. Kosher salt, to taste -

13. 1/2 cup grated Parmesan cheese, for garnish -

How to cook deliciously - Kale Sausage Soup with Tomatoes and Chickpeas

1. Stage

Lightly brown the sausage: Put the sausage in a large (5-qt) thick-bottomed pot and heat on medium or medium-low heat. Break up the large clumps of sausage and gently cook until lightly browned, rendering out the fat from the sausage. If the sausage is relatively lean and doesn't produce much fat when you cook it, add a tablespoon of olive oil to the pot. Note that you are just trying to lightly brown the sausage, not cook it through. Remove sausage with a slotted spoon and set aside. You should have at least one tablespoon of fat or oil left in the pot, if not, add more.

2. Stage

Cook the onions and garlic: Add the sliced onions to the pot and cook on medium heat until translucent, about 7 to 8 minutes. Add the minced garlic and cook a minute more.

3. Stage

Add the chopped tomatoes, stock, bay leaves, oregano, and pepper: Bring to a simmer on high heat, reduce the heat to low and maintain a simmer for about 15 minutes.

4. Stage

Add the chopped kale, chickpeas, and sausage: Cook for another 15 to 20 minutes, until the kale is tender. Add salt to taste. Garnish with grated Parmesan to serve.