Sausage Kale Soup

_ Ingredients

1large onion, diced (about 1 cup)

1/2pound mild Italian pork sausage, casing removed

1can (14.5 ounces) diced fire roasted tomatoes, undrained

3cloves garlic, minced

1/4cup chopped fresh parsley

1/4cup grated Parmesan cheese

4cups Swanson® Chicken Bone Broth

1cup drained rinsed canned chickpeas (garbanzo beans)

2cups coarsely chopped kale (remove the thick stems before

chopping)


_ How to Make It

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.