Sprouted Chickpea and Spicy Sausage Soup with Garlic Oil
  • 1/4cup good olive oil
  • 6 organic garlic cloves, sliced
  • 1pound spicy Italian pork sausage, casings removed(can substitute sweet Italian sausage)
  • 1cup organic yellow onion, chopped
  • 1/2cup Organic celery, chopped
  • 1/2 cup organic carrots, chopped
  • 4cups organic chicken broth or bone broth
  • 1 15 oz. can organic diced tomatoes
  • 2cups cooked sprouted organic garbanzo beans(or 1 15-oz. can drained)
  • 1/2teaspoon each of sea salt and black pepper
  • 4cups organic kale, chopped
  1. 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.
  2. Increase heat to medium-high. Place saucepan back on heat. Add sausage to pan. Cook, stirring often until browned and crumbled; about 6 minutes.
  3. 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.