It has cooled back down this week in Boston, giving me the need to have something to warm my bones. I don't know about you, but the easiest way to warm me up is a nice bowl of soup. I had some sweet turkey sausage on hand and some frozen kale, so I knew I had what I needed as the base of the recipe.
The sweet Italian sausage was in links, so I browned them whole in the Dutch oven until all sides had crisped up. After removing from the pan, I added some olive oil with thinly sliced onion a celery (3 ribs) and 2 cloves-worth of chopped garlic. After cooking down for 10 minutes, I deglazed with a little white wine, threw in 2 bay leaves, salt, black pepper, a tsp of dried thyme and a 1/2 tsp of ground chipolte. I then added 8 cups of chicken stock, the now sliced sausage, 32 oz of rinsed chickpeas and 1 cup of small diced rutabega. After bringing that up to a simmer, I added 2 cups of thawed kale and let the somewhat thick soup simmer for another 30 minutes. In less than 1 hour, I had some great tasting soup that will fill my belly for days.
Although fresh greens like spinach and kale are best, you can't knock the versatility of having the frozen versions on hand. yum!
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