Chickpea Soup

Step 1

Measure out ingredients before beginning. Remove the casings from the chicken/turkey sausage if you purchased links.

Step 2

Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. (Add a splash of olive oil if needed.) Stir occasionally until cooked through, 7-10 minutes. Drain grease. Remove and set aside.

Step 3

Turn heat off. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the brown bits from the bottom/sides of the pot, this will add more flavor to the soup. Bubble gently and reduce by half, 4-5 minutes.

Step 4

Add the butter, onions, celery, carrots, and garlic to the same pot over medium heat. Cook until softened, 4-5 minutes. Stir in the flour, if using, and cook for 1-2 more minutes.

Step 5

Add the lemon juice, soy sauce, hot sauce, and seasonings. Stir to combine.

Step 6

Optional: Reserve up to 1 cup of chickpeas and transfer them to a bowl with some broth. Use an immersion blender to puree it. This will thicken the broth. (A regular blender may also be used.)

Step 7

Add the chickpeas to the pot (including the pureed ones, if using).

Step 8

Add the chicken broth in small splashes, stirring continuously.

Step 9

Bring to a boil, then reduce to a simmer.

Step 10

Add the meat back. Cover partially and cook for 20 minutes, stirring occasionally.

Step 11

Add the kale and cook until wilted, about 5 minutes. Stir in the Parmesan cheese over low heat. Remove the bay leaf and serve!