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Spicy Sausage and Chickpea Soup with Garlic Oil Recipe

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This recipe for Spicy Sausage and Chickpea Soup with Garlic Oil is from Five Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup olive oil
6 garlic cloves, sliced
1 lb spicy Italian pork sausage, casings removed
1 cup chopped yellow onion
½ cup chopped celery
½ cup chopped carrots
4 cups chicken broth
1 (15-oz) can crushed tomatoes
1 (15-oz) can chickpeas (garbanzos) drained
½ tsp black pepper
4 cups chopped Lacinato kale
Directions:
Directions:
Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4-5 minutes. Remove and discard garlic, reserve 3 tbsp 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 and drain on paper towels.

Add onion, celery and carrots to pan and cook, stirring occasionally, until slightly tender, about 4 min. 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 the reserved oil.
Personal Notes:
Personal Notes:
For a soup with less "kick," use sweet Italian sasuage.

 

 

 

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