Sausage Kale Soup
You’ll get a full serving of veggies in every bowl of this delicious soup. Our bone broth provides a delicious savory base that’s enhanced by the flavor from the sausage. Kale and chickpeas make it extra hearty. A little sprinkle of Parmesan on top is the perfect finishing touch.
Ingredients
0.5 pound mild Italian pork sausage, casing removed
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
1 can (14.5 ounces) diced fire roasted tomatoes, undrained
2 cups coarsely chopped kale (remove the thick stems before chopping)
1 cup drained rinsed canned chickpeas (garbanzo beans)
4 cups Swanson® Chicken Bone Broth
0.25 cup grated Parmesan cheese
0.25 cup chopped fresh parsley
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
1 can (14.5 ounces) diced fire roasted tomatoes, undrained
2 cups coarsely chopped kale (remove the thick stems before chopping)
1 cup drained rinsed canned chickpeas (garbanzo beans)
4 cups Swanson® Chicken Bone Broth
0.25 cup grated Parmesan cheese
0.25 cup chopped fresh parsley
Instructions
Cook the sausage, onion and garlic in a 6-quart saucepot over medium-high heat until the sausage is well browned and cooked through, stirring often to separate meat. Pour off any fat.
Add the tomatoes, kale, chickpeas and broth to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the kale is tender. Serve sprinkled with the cheese and parsley.
Add the tomatoes, kale, chickpeas and broth to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the kale is tender. Serve sprinkled with the cheese and parsley.
Sausage Kale Soup
You’ll get a full serving of veggies in every bowl of this delicious soup. Our bone broth provides a delicious savory base that’s enhanced by the flavor from the sausage. Kale a...
Directions
Print
Cook the sausage, onion and garlic in a 6-quart saucepot over medium-high heat until the sausage is well browned and cooked through, stirring often to separate meat. Pour off any fat.
Add the tomatoes, kale, chickpeas and broth to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the kale is tender. Serve sprinkled with the cheese and parsley.
Ingredients
0.5 pound mild Italian pork sausage, casing removed
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
1 can (14.5 ounces) diced fire roasted tomatoes, undrained
2 cups coarsely chopped kale (remove the thick stems before chopping)
1 cup drained rinsed canned chickpeas (garbanzo beans)
4 cups Swanson® Chicken Bone Broth
0.25 cup grated Parmesan cheese
0.25 cup chopped fresh parsley
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