I 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:
- 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.
- 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.
- Return sausage to the pan, and add the chickpeas, chicken broth, and parmesan rind
- Cover and bring to a boil. Remove lid, reduce heat, and simmer for about 20 minutes.
- Add kale and cook for another 5 minutes until wilted.
- Taste for seasoning. Sprinkle with parmigiano and serve with grilled bread that’s been rubbed with a raw garlic clove.