Categories: Soup
Ingredients
- 1 lb. hot Italian sausage links
- 2 tbsp. olive oil
- 3/4 lb. baby potatoes, quartered
- 1 red onion, chopped
- 1 small bulb fennel, quartered, cored and chopped
- 1 leek, halved and sliced crosswise into 1/2-inch-thick pieces
- 2 stalks celery with leafy tops, sliced or chopped
- 4 large garlic cloves, crushed and chopped
- 2 tbsp. fresh thyme, chopped
- 1 1/2 tsp chile paste
- 1 large fresh bay leaf
- Salt
- 1 qt. chicken stock
- 15 oz. can chickpeas, drained
- 14.5 oz. can diced tomatoes with juices
- 5 oz. baby kale
- 1/2 lemon, juiced
- For serving:
- Ciabatta bread, split and charred, then rubbed with garlic, drizzled with olive oil and seasoned with flaky sea salt
Directions
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Remove the sausage from the casings.
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In a Dutch oven, heat the oil over medium-high. Add the sausage and cook, stirring often and breaking up the meat with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the potatoes, onion, fennel, leek, celery, garlic, thyme, chili paste, and bay leaf to the pot; season with salt. Partially cover and cook, stirring often, until the vegetables soften, 8-10 minutes.
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Add the stock, chickpeas and tomatoes. Bring to a boil over high heat. Add the kale and sausage. Cook, stirring often, until the kale wilts, about 3 minutes. Stir in the lemon juice. Serve with the ciabatta.