Beans and Greens Soup
Ingredients
- 1 Tbsp olive oil
- 2 Italian sausages, casings removed
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 onion, finely diced
- 2 garlic cloves, minced
- 6 cups chicken broth (1.5 L)
- 1 (28 oz.) can chickpeas, rinsed and drained
- 4 cups coarsely torn spinach, tough stems discarded
- pinch cayenne pepper
Instructions
Yield: 8 Servings. Heat olive oil, sausage, carrot, celery, onion and garlic in a large frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink. Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors. Remove 4 cups soup and puree in a blender or food processor until smooth. Return to saucepan, stirring to blend. Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft. Yield: 8
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