Sausage, chickpeas and cabbage soup
Celebrate the end of hot days and welcome the cooler weather with this chunky soup. You only need one pot to cook it. And it's filling enough, especially if served with crusty bread, that it can be a complete meal.
Ingredients
- 1 tablespoon olive oil
- 200 grams sausages cut into half-inch cubes
- ½ cup chopped onion
- 1 sprig rosemary stripped
- 6 cups chicken broth
- 1 cup canned chickpeas drained (reserve some for garnish)
- salt
- pepper
- 3 cups shredded white cabbage
Instructions
- In a large thick pot, heat the olive oil.
- Add the sausages and brown over medium heat.
- Scoop out the sausages, dump the chopped onion in the oil and add the rosemary. Cook, stirring, until the onion bits are softened and lightly browned.
- Pour in the broth.
- Add the chickpeas.
- Bring to the boil, then lower the heat, cover and simmer for about five minutes.
- Taste the soup, and add as much salt and pepper as needed (how much really depends on how well-seasoned the chicken broth is).
- Take the pot off the heat, plunge in an immersion blender and puree the chickpeas.
- Return the pot to the stove, set the heat to low and drop in the cabbage.
- Add the browned sausages back into the pot.
- Stir, cover the pot, and continue simmering until the cabbage is soft.
- Taste and adjust the seasonings, if needed.
- Ladle the chunky chickpea soup into bowls and garnish with the reserved whole chickpeas.