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.
Ingredients
- 1/2 pound mild Italian pork sausage, casing removed
- 1 large onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced fire roasted tomatoes, undrained
- 2 cups coarsely chopped kale (remove the thick stems before chopping)
- 1 cup drained rinsed canned chickpeas (garbanzo beans)
- 4 cups Swanson® Chicken Bone Broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
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Tips
- Ingredient Note: If Swanson® Chicken Bone Broth isn't available in your market, you can use another variety of Swanson® Chicken Broth, such as Natural Goodness™ or Certified Organic in this recipe.
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Step 1
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.
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Step 2
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.
