Sausage, Chard & Chickpea Soup

Posted January 3, 2017 by Elena in Dairy-free, Recipes, Soup / 1 Comment

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.

Sausage, Chard & Chickpea Soup
Serves 1
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/2 teaspoon extra virgin olive oil
  2. 1/2 of one sweet or spicy Italian sausage link, casing removed
  3. 2 cups (raw) Swiss chard, roughly chopped
  4. 1/4 cup canned chickpeas, drained
  5. 1/4 cup elbow macaroni
  6. 3 cups low-sodium chicken broth
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
  1. Use any sausage meat you like – just be sure to cook it all the way through if it's white meat.
Elena the Epicurean http://www.elenatheepicurean.com/

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