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.
cost per recipe: $8.31
The price is determined by the national average.
pound mild Italian pork sausage, casing removed
large onion, diced (about 1 cup)
cloves garlic, minced
can (14.5 ounces) diced fire roasted tomatoes, undrained
cups coarsely chopped kale (remove the thick stems before chopping)
cup drained rinsed canned chickpeas (garbanzo beans)
cups Swanson® Chicken Bone Broth
cup grated Parmesan cheese
cup chopped fresh parsley
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.