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Beans and Greens Soup
Yield: 8 Servings
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
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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Greens Beans