Kale Chickpea Soup

This soup is so simple! I always make BIG pot, so feel free to reduce the ingredients for a smaller batch.

INGREDIENTS:

Chickpeas - either 2 big cans, or 2 cups of dry (soak overnight)

Kale - a big truckload, chopped into smallish pieces

Garlic - lots, at least one whole head. Chopped, grated, or smooshed.

Carrots - several, chopped

Italian Sausage - I prefer HOT! Maybe 9 or 10 big links (obviously, omit for a veg/vegan version)

Stock - I used chicken. Low-sodium, especially if you include the sausage, which is usually very salty. I used 3 tetrapaks, plus a big block of homemade from the freezer.

Soup - Yes, soup is the secret ingredient in my soup :-).  This time I grabbed a jug of Trader Joes corn and roasted red pepper from the pantry. Anything smooth/pureed helps add some texture. Sweet potato would be really good too.

Herbs and spices - honestly, I don't use them for this recipe because the sausage brings so much flavour. But if you go veg, you might want to include some. (Go Italian with basil and oregano. Go Indian with turmeric and coriander. Oooo, Mexican! Cumin and chile power).

Other stuff - I like this soup simple, but don't be shy… potatoes, zucchini, squash, celery, brussels sprouts, whatever sounds good to you.


GO MAKE IT:
• If you are using dry chickpeas, soak them overnight (or at least a few hours) and boil them for an hour or so in some stock or water with a little salt. 

• Slice the sausage into manageable pieces, and brown the heck out of it in a big soup pot. Don't be shy, this brings the flavour. Add the garlic just for the last couple minutes, but don't let it burn.

• Throw everything else in the pot, bring it to a boil, then simmer until the carrots are soft.