Kale and Chickpea soup!

 

 

 Hmmm........ I was looking at all of my pictures from my camera,

and found these few photos of some soup that we made a while ago.
I had meant to put it on the blog, but forgot...
This soup is PERFECT for a cold winter lunch!

Here's the recipe:

1 medium onion, chopped (1 cup)

2 garlic cloves, chopped

1 Turkish or 1/2 California bay leaf

1 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons extra-virgin olive oil

1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces

3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)

3 1/2 cups reduced-sodium chicken broth (28 fl oz)

2 cups water

1 (14-oz) can chickpeas, rinsed and drained

2 hot Italian sausages, cut into 1/4-inch dice 

Preperation:

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

 

Enjoy!