with Spinach & Italian Spices
No matter the weather, it’s normal to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming rendition. It’s chock-full of goodness—that is to say spiced chicken sausage, tender chickpeas, wilted spinach, and a bevy of Italian herbs in a rich, tomatoey broth. Soup’s on!
Utensils
Tags
Onion
1 unit
Chickpeas
1 unit
Italian Chicken Sausage Mix
9 ounce
Chicken Stock Concentrate
2 unit
Tomato Paste
1 unit
Italian Seasoning
1 tablespoon
Spinach
5 ounce
Salt
Pepper
Olive Oil
• Wash and dry produce. • Halve, peel, and finely dice onion. Drain and rinse chickpeas.
• Heat a drizzle of olive oil in a large pot over medium- high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add onion; cook, stirring occasionally, until softened, 4-5 minutes. • Stir in tomato paste and half the Italian Seasoning (all for 4 servings); cook, stirring, 30 seconds.
• Stir 2 1⁄2 cups water (5 cups for 4 servings), stock concentrates, chickpeas, and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, 7 minutes.
• Once soup has simmered, uncover pot and stir in spinach. Continue to simmer until spinach has wilted, 2-3 minutes more. Season generously with salt and pepper to taste. • Divide soup between bowls and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
600
kcal
Calories
22
g
Fat
4.5
g
Saturated Fat
51
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
38
g
Protein
115
mg
Cholesterol
2120
mg
Sodium
plus Honey Dijon Dressing & Lemony Toasted Panko
