Collards and Chickpeas Soup with SausagePosted: May 9, 2015
We are three weeks into the new CSA season and I’m so happy to be getting the box of fresh produce each week again. I’ve been so busy I haven’t had time to blog about what I’ve been cooking with the wonderful vegetables (and strawberries) from Pinckney’s Produce.
For lunch today, I made this easy Portuguese-inspired soup using collards from my CSA box. The simple combination of ingredients made for a very flavorful soup.
Collards and Chickpeas Soup with Sausage
2 tablespoon olive oil
1 large onion, chopped
5 cloves garlic, minced
2 large potatoes (Russet are good), peeled and diced
1 15.5 ounce can chickpeas, drained
8 cups chicken broth
1 bunch collards, center stem removed and then thinly sliced
8 ounces fully cooked sausage link, sliced (I used Eckrich Smoked Sausage)
1/4 teaspoon red chile flakes
salt and black pepper, to taste
Heat the olive oil in a soup pot over medium heat. Add the chopped onion and cook until tender. Add the minced garlic and cook a minute more. Add the remaining ingredients, increase the heat, and bring the soup to a boil. Reduce the heat slightly and simmer until the potatoes are tender, 15 to 20 minutes.