Sausage, Chickpea, and Potato Soup
*My kids and husband devour this, always wanting seconds and thirds!
- 1
cup dried chickpeas (I use a 14oz can of chickpeas, sometimes two, depends
on how much you like chickpeas)
- Salt
- ½
pound fresh Italian Sausage (I use a pound, usually hot)
- 1
tablespoon fresh rosemary leaves, minced
- 3
garlic cloves
- 4
tablespoons olive oil
- 1
small onion, peeled and sliced (½ cup)
- ¼
teaspoon red pepper flakes
- 14
ounce can crushed Italian Plum tomatoes (I use a 28 ounce can, and
sometimes throw in another 14 oz can of diced tomatoes)
- ¾
pound russet potatoes, peeled and cut into ½ inch cubes
- 6
cups chicken broth (I usually use one box, about 4 cups, of Swanson's
broth)
- Toasts
of Tuscan bread, rubbed with garlic
If you are using dried chickpeas, bring water to a boil in a
4-quart pot and pour it over the chickpeas and 1 tablespoon salt (the salt is
very important, helping the peas to soften). Soak overnight. Drain and pour
boiling water over them. Cover and cook for 45 minutes or until tender.
Remove the casing of the sausage and crumble the sausage
with the rosemary and one garlic clove. Heat one tablespoon of the oil in a
6-quart heavy-bottomed pot and add the sausage with the garlic clove. Sauté for
a few minutes, stirring all the while. Transfer the sausage to a plate and
discard the garlic.
Heat the remaining 3 tablespoons olive oil in the pot. Add
the onion and the last two crushed garlic cloves and the red pepper flakes;
stir for 5 minutes occasionally. When the onion turns a rich tawny color, stir
in the tomatoes. Cover, reduce the heat and simmer for 10 minutes, stirring
once in a while. Add the chickpeas, potatoes, and the reserved sausage;
sprinkle with 2 teaspoons salt. Pour the broth in the pot and bring to a boil.
Cover, reduce heat, and cook at a gentle boil for 40 minutes or until the
potatoes are very tender.
Variation: If desired, mash several potato cubes in the soup
to thicken.
Taste and correct seasoning before serving. Place a toast
rubbed with garlic in each soup plate; pour the soup over the bread and dribble
olive oil on top of the soup.
Serves 6-8
Lentil Soup
*Lentils have many healthy properties, one of which is high iron. Kids and adults alike need more iron, if you're feeling sluggish, especially during your monthly friend, try this soup!
- 2
tablespoons olive oil,
plus extra for drizzling
- 1
medium onion, chopped
- 2
carrots, peeled and chopped
- 2
celery stalks, chopped
- 2
garlic cloves, chopped
- Salt
and freshly ground black pepper
- 1
(14 1/2-ounce) can diced tomatoes
- 1
pound lentils
(approximately 1 1/4 cups)
- 11
cups low-salt chicken broth
- 4
to 6 fresh thyme sprigs
- 2/3
cup dried elbow pasta
- 1
cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the
onion, carrots,
and celery.
Add the garlic, salt, and pepper and saute until all the vegetables are tender,
about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the
juices evaporate a little and the tomatoes break down, stirring occasionally,
about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add
the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low
heat until the lentils are almost tender, about 30 minutes.
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