Kale, Chickpea + Sausage Soup with Rosemary Croutons

Soup, round two! I made this on Wednesday, and it was the perfect pre-thanksgiving dinner (and lunch) because it was hearty, yet still light and healthy. My cowboy isn't one for a lot of kale, but I managed to sneak a whole bunch in this soup and he loved it! The croutons are a MUST, they add the perfect amount of sourness and crunch.

What You'll Need:

2-3 sausages (I had some rosemary pork sausages that worked perfectly, but andouille would be just as good!)
1 can of garbanzo beans, drained
4 cloves of garlic, minced
1 onion, diced
2 TBSP fresh rosemary
4 C organic chicken stock
3-4 C kale, chopped
2 bay leaves
1/2 TSP crushed red pepper
1/2 TSP soy sauce
1 TSP pink himalayan salt
cracked pepper

Rosemary croutons:
1 loaf of sourdough bread, thinly sliced
4 TBSP olive oil
3 cloves of garlic, minced
1 TBSP fresh rosemary

Saute onion in 2 TBSP olive oil over medium heat until soft, about 5 minutes. 
Add garlic and rosemary and sauté for two more minutes. 
Meanwhile, slice sauces into bite size pieces and brown on each side.

Add chicken stock, garbanzo beans and bay leaves and bring to a boil. 
Cover and simmer on low heat until the garbanzo beans are soft, about 30 minutes.

Meanwhile, combine olive oil, garlic and rosemary in a small bowl. 

Brush on both sides of the sourdough and place on a greased baking sheet.
Bake for 20 minutes at 375 degrees until golden brown and crunchy.

Add sausage and chopped kale to the pot and simmer uncovered for 10 minutes.
Add salt, cracked pepper and soy sauce.

Ladle soup into bowls and top with rosemary croutons.


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