Herby Kale Soup with Chickpeas and Sausage

Kale Soup with Chickpeas and Sausage - Just the TipI am digging this recipe out of the archives because it’s one of my favorites and I make it all the time as soon as the weather dips a little. It’s super simple, hearty, and when served with some crusty garlic bread, makes a perfect meal.

Herby Kale Soup with Chickpeas and Sausage
(serves 4-5) / adapted from Well Fed

Here’s what I used:

  • 3 links raw sausage, removed from casings
  • 1 head of kale, stripped from the stems and roughly chopped
  • 2 carrots, peeled and sliced
  • 1 large onion, chopped
  • 4 cloves of garlic, minced or grated
  • 1 1/2 – 2 quarts of low-sodium chicken broth
  • 1 tbsp of fresh rosemary, finely chopped
  • 1 tbsp of fresh thyme, finely chopped
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp of fennel seed, pulsed to fine powder in spice/coffee grinder
  • 2 15-oz cans of reduced-sodium chickpeas, rinsed and drained
  • 1/2 cup white wine
  • 1 parmesan rind
  • kosher salt & freshly ground pepper
  • parmigiano reggiano for garnish
  • olive oil for sauteing

Here’s what I did:

  1. Heat a tablespoon of olive oil in a large pot. Brown the sausage on all sides, about 5 minutes (sausage will finish cooking through later in the broth). Remove from the pan and set aside.
  2. Add onions, carrots, rosemary, thyme, fennel & red pepper flakes. Season with S&P and cook for about 10 minutes. Add the chopped garlic and cook for another 2 minutes. Pour in the wine and scrape up any brown bits from the bottom of the pan.
  3. Return sausage to the pan, and add the chickpeas, chicken broth, and parmesan rind
  4. Cover and bring to a boil. Remove lid, reduce heat, and simmer for about 20 minutes.
  5. Add kale and cook for another 5 minutes until wilted.
  6. Taste for seasoning. Sprinkle with parmigiano and serve with grilled bread that’s been rubbed with a raw garlic clove.

Herby Kale Soup with Chickpeas and Sausage - Just the Tip

Herby Kale Soup with Chickpeas and Sausage - Just the Tip

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