Name: Beans and Greens Soup
Ingredients: 1 Tbsp olive oil; 2 Italian sausages, casings removed; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 onion, finely diced; 2 garlic cloves, minced; 6 cup chicken broth (1.5 L); 1 (28 oz.) can chickpeas, rinsed and drained; 4 cup coarsely torn spinach, tough stems discarded; pinch cayenne pepper

Beans and Greens Soup

Ingredients

1 Tbsp olive oil
2 Italian sausages, casings removed
1 carrot, finely diced
1 celery stalk, finely diced
1 onion, finely diced
2 garlic cloves, minced
6 cups chicken broth (1.5 L)
1 (28 oz.) can chickpeas, rinsed and drained
4 cups coarsely torn spinach, tough stems discarded
pinch cayenne pepper

Instructions

Yield: 8 Servings. Heat olive oil, sausage, carrot, celery, onion and garlic in a large frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink. Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors. Remove 4 cups soup and puree in a blender or food processor until smooth. Return to saucepan, stirring to blend. Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft. Yield: 8