Italian Sausage & Chickpea Soup

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Italian Sausage & Chickpea Soup

Recipe by Marge Perry & David Bonom

  • 4Servings

Ingredients

  • 3 cloves garlic, grated
  • 2 tbsp. olive oil
  • 6 cups chicken stock
  • 1 can (14.5 oz.) diced tomatoes
  • 2 cups sliced grilled sausages, thawed
  • 3/4 cup chopped grilled peppers, thawed
  • 1/2 cup chopped grilled onions, thawed
  • 1 can (15.5 oz.) chickpeas, rinsed
  • 2 cups arugula

Preparation

1. Make the Big-Batch Grilled Sausages, Peppers & Onions. For this recipe, portion out 2 cups sliced sausages, 3/4 cup chopped peppers and 1/2 cup chopped onions.

2. In large pot, cook garlic in oil over medium, stirring, until fragrant, about 1 minute. Add next 6 ingredients; bring to a boil. Reduce heat, cover and simmer until flavors meld, about 15 minutes. Top with arugula.