Chorizo, Chickpea and Leafy Greens Soup
- In a large saucepan, heat oil over medium high. Stir in sausage, onion, carrot and celery and cook until onions are golden and tender, about 6 minutes. Stir in garlic, salt and pepper and cook one minute more.
- Pour in broth, scraping any brown bits from the bottom of the pan and stir in potatoes, kale and chickpeas. Bring to a boil, reduce heat to maintain a gently simmer and cover, cooking until the potatoes are tender, about 15 minutes.
- Serve in bowls with a drizzle of olive oil and a squeeze of lemon if desired.
Garnish with olive oil and lemon wedges
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
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