Soup doesn’t have to be made in giant batches and simmered in a crock pot for hours in order to be good. Sometimes you get home and just want to make some soup to eat that same night, maybe with a little bit leftover for lunch the next day. During the winter, I do this all the time. As I work on surviving my first ever East Coast winter this year, it’s the little comforts – like this hot, satiating soup – that make all the difference.
I looked to the classic Italian combination of sausage, beans and kale to create this soup, using garbanzo beans (chickpeas) and Swiss chard instead of kale. To save time, I skip the traditional first step of cooking onions, celery and carrots in oil. You won’t miss this, as the soup has plenty of flavor and aroma from the Italian sausage.
- 1/2 teaspoon extra virgin olive oil
- 1/2 of one sweet or spicy Italian sausage link, casing removed
- 2 cups (raw) Swiss chard, roughly chopped
- 1/4 cup canned chickpeas, drained
- 1/4 cup elbow macaroni
- 3 cups low-sodium chicken broth
- Heat the olive oil in a medium saucepan on medium heat. Add the sausage and cook until the meat is browned and no longer pink.
- Add the chard and chickpeas to the pot, then pour in the chicken broth. Cover the pot with a lid, then turn the heat up to high and bring the broth to a boil.
- Add the macaroni to the boiling chicken broth, then cover with the lid again. Cook pasta for 10-12 minutes until it's done to your liking.
- Use any sausage meat you like – just be sure to cook it all the way through if it's white meat.