Kale Sausage Soup with Tomatoes and Chickpeas
Need a gluten free soup? Kale Sausage Soup with Tomatoes and Chickpeas could be an excellent recipe to try. One serving contains 753 calories, 38g of protein, and 42g of fat. This recipe serves 4. For $4.14 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 799 people have tried and liked this recipe. Head to the store and pick up parmesan cheese, salt, oregano, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is brought to you by Simply Recipes. Overall, this recipe earns a great spoonacular score of 98%. Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup, Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes, and Chickpeas, Kale, And Sausage With Oven-baked Egg are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
2 bay leaves
1/2 teaspoon black pepper
1/2 pound mild Italian bulk sausage
1 15-ounce can of chickpeas, drained
8 cups chicken stock
5 cloves garlic minced (about 5 teaspoons)
6 cups sliced kale (about 2 bunches lacinato kale, stems removed, leaves sliced into 1/2-inch wide slices)
Olive oil (if needed)
3 cups sliced onions
2 sprigs of oregano (or 1/2 teaspoon dried oregano)
1/2 cup grated Parmesan cheese for garnish
Salt to taste
1 28-ounce whole peeled tomatoes, roughly chopped
Equipment:
pot
slotted spoon
Cooking instruction summary:
1 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 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 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 Add the chopped kale, chickpeas, and sausage to the soup. Cook for another 15 to 20 minutes, until the kale is tender. Add salt to taste.Garnish with grated Parmesan to serve.
Step by step:
1. 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.
2. 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
3. Add the sliced onions to the pot and cook on medium heat until translucent, about 7 to 8 minutes.
4. Add the minced garlic and cook a minute more.3
5. 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
6. Add the chopped kale, chickpeas, and sausage to the soup. Cook for another 15 to 20 minutes, until the kale is tender.
7. Add salt to taste.
8. Garnish with grated Parmesan to serve.
Nutrition Information:
covered percent of daily need
