_ 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
1cup drained rinsed canned chickpeas
2cups coarsely chopped kale
1/4cup chopped fresh parsley
1/4cup grated Parmesan cheese
4cups Swanson® Chicken Bone Broth
_ 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.
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