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.
0.5 pound mild Italian pork sausage, casing removed1 large onion, diced (about 1 cup)3 cloves garlic, minced1 can (14.5 ounces) diced fire roasted tomatoes, undrained2 cups coarsely chopped kale (remove the thick stems before chopping)1 cup drained rinsed canned chickpeas (garbanzo beans)4 cups Swanson® Chicken Bone Broth0.25 cup grated Parmesan cheese0.25 cup chopped fresh parsley
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