Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Heat olive oil, sausage, carrot, celery, onion and garlic in a large
  2. frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
  3. Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
  4. Remove 4 cups soup and puree in a blender or food processor until smooth.
  5. Return to saucepan, stirring to blend.
  6. Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.

Reviews

(1)
Most Helpful

This could not have been simpler to make and was quite delicious. I used hot Italian sausages, because I like a little spice, and baby spinach. Other than that, I followed the recipe as posted. Rather than using a blender or food processor, I used my immersion blender, which made the process even that much more easier. This is a guilt-free soup that is very satisfying. Thanks for sharing.

JackieOhNo! January 03, 2013

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