Cooking Directions

• Cook the sausage, onion and garlic in a 6-quart saucepot over medium-high heat until the sausage is well browned and cooked through, stirring often to separate meat.  Pour off any fat.
• Add the tomatoes, kale, chickpeas and broth to the saucepot and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the kale is tender.  Serve sprinkled with the cheese and parsley.

Ingredients

• 0.5 pound mild Italian pork sausage, casing removed
• 1 large onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced fire roasted tomatoes, undrained
• 2 cups coarsely chopped kale (remove the thick stems before chopping)
• 1 cup drained rinsed canned chickpeas (garbanzo beans)
• 4 cups Swanson® Chicken Bone Broth
• 0.25 cup grated Parmesan cheese
• 0.25 cup chopped fresh parsley