Kale, Sausage, Garbanzo Bean, Thyme Soup

  • 1 lb chicken or pork bulk Italian sausage
  • 1 small red onion, diced
  • 2 carrots, washed and large diced
  • 2 celery stalks, washed and large diced
  • 2 cloves of garlic, finely chopped
  • 1 bunch of Lacato kale, rough chopped
  • 6 cups low sodium chicken broth, homemade or store bought
  • 2 14oz cans of garbanzo beans
  • 1 teaspoon dried thyme
  • Salt and pepper to taste 

Heat a large soup pot over medium. Add sausage and brown for 5-7 minutes. Removed from pot, set aside and drain on paper towel. Wipe pot out. Add 1 tablespoon of olive oil. When simmering, add onion, carrots, celery. Saute until soft, about 5 minutes. Add garlic and saute for a minute more. Season with salt and pepper. Add kale, broth, and reserved sausage. Add thyme and bring to a simmer. Cook for 30 minutes. Drain and add garbanzo beans and bring to a simmer -- cooking for an additional 20 minutes. Taste for seasoning and adjust salt and pepper if needed.  


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