(see original recipe at Chatelaine.com)
1 large onion, chopped
3 garlic cloves, minced
3 to 4 hot Italian sausages
2 l/qt canned beef or vegetable broth
750 ml canned diced tomatoes
500 ml canned chickpeas
4 cups chopped kale or 6 cups baby spinach
2 bay leaves
1 tsp each dried thyme and oregano
Prepare onion and garlic. Slice sausages into bite-size pieces. Coat a large pot with oil and set over medium heat. Add onion, garlic and sausages. Stir often until sausages start to lose their pink colour (about 5 minutes).
Add broth and tomatoes, including juices. Increase heat to high and bring to a boil. Meanwhile, using a fork, break up tomatoes. Rinse and drain chickpeas, then stir in along with kale, bay leaves, thyme and oregano. (If using spinach, stir in just before serving.) When it comes to a boil, reduce heat to low. Cover and simmer, stirring occasionally, until kale is tender, about 10 minutes. If soup is thicker than you'd like, stir in more water or broth. Discard bay leaves before serving.
Makes about 12 cups.
