Number of servings : 8
Prep time: 15 Minutes
Cooking time: 55 Minutes
Type of meal : | Soups | Soups
Special diet :
1/2 pound hot Italian-style turkey sausages
1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1 teaspoon salt
1/4 pound fresh kale, stemmed and torn into small pieces
2 carrots, peeled, halved lengthwise, and thinly sliced crosswise
1 small red bell pepper, seeded and diced
2 cans (410 mL each) reduced-sodium, fat-free chicken broth
1 can (540 mL) chickpeas, drained and rinsed
1/4 cup grated Parmesan cheese
1. Place sausages in small skillet with 1/4 inch (0.5 cm) of water. Prick sausages with a knifepoint. Gently boil, turning sausages occasionally, until water evaporates, about 8 minutes. Sauté until browned, about 5 minutes. Remove from skillet and let stand 5 minutes. Trim off any loose casing. Cut into 1/2-inch (1 cm) thick slices.
2. In large saucepan over medium heat, heat oil. Add onion. Sauté until softened and lightly golden, 7 minutes. Stir in garlic, cinnamon, allspice, and salt. Sauté 1 minute.
3. Stir in kale, carrots, bell pepper, and broth. Add sausage slices. Simmer, partially covered, until vegetables are tender, 30 minutes.
4. Stir in chickpeas. Heat through. Garnish each serving with cheese.