1poundspicy Italian pork sausage, casings removed(can substitute sweet Italian sausage)
1cuporganic yellow onion, chopped
1/2cupOrganic celery, chopped
1/2 cuporganic carrots, chopped
4cupsorganic chicken broth or bone broth
115 oz. can organic diced tomatoes
2cupscooked sprouted organic garbanzo beans(or 1 15-oz. can drained)
1/2teaspooneach of sea salt and black pepper
4cupsorganic kale, chopped
Cook garlic in oil in a large saucepan over medium heat until garlic begins to brown; about 4 minutes. Remove from heat and discard garlic. Reserve 3 tablespoons of the garlic oil.
Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
Add onion, celery, and carrots to pan. Cook stirring occasionally until slightly tender; about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper. Bring to a boil. Reduce heat to medium low and simmer 20 minutes. Stir in kale. Cook until wilted; about 5 minutes. Drizzle each serving with reserved garlic oil. Serve with bread or crackers.