Chickpea & Sausage Stew with Greens
Warm up with this hearty, veggie-heavy stew!
1 large onion, chopped
2 teaspoons dried thyme
2 zucchini or yellow squash, grated
1 can garbanzo beans, drained and rinsed
1 15-oz can diced tomatoes (I like to use the fire-roasted ones, or with green chiles)
4 pre-cooked chicken sausages, sliced into half-moons
4 cups rough chop kale/spinach/cooking greens (I use the Southern Greens mixture from Trader Joe’s)
1-2 cups Roasted Red Pepper & Tomato Soup (Trader Joe’s, Whole Foods, Pacific, or Imagine–in the qt-size box)
1 cup water or broth
Heat 1 Tbsp oil in a large pot. Add onion & pinch of salt and saute until softened. Add dried thyme and grated squash and saute a few more minutes. Add beans, tomatoes, sausage, boxed soup, and broth/water. Let simmer for 10 minutes or until near boiling. Add the greens, a cup or two at a time, and cook until they’re wilted and somewhat softened, about 10 minutes for the Southern Greens, but only 2 min for spinach which wilts quickly. Serve with a sprinkle of Parmesan cheese.
Variations & Notes: 1) You can skip the boxed soup and use all broth–I just like the creaminess-without-cream that the soup offers. 2) You can make this vegetarian by replacing the sausage with a jar of roasted red peppers, drained & sliced. 3) Use whatever bagged, pre-washed greens you can find at the store to make this soup super easy; baby spinach or arugula might be the easiest to find. 4) If you have some wine open, red or white, add a few splashed to the onions before adding the other ingredients, for extra flavor.
SusanJanuary 7, 2010 at 1:59 pm
I love it that you added boxed soup to this recipe. I didn't know that professionals used this sort of trick! I added boxed butternut squash soup to a take-out carrot-orange soup that I bought at PCC recently. The butternut soup smoothed out the taste of the tart oranges, but didn't overwhelm.
christaJanuary 15, 2010 at 2:09 pm
i made this soup last weekend and have been enjoying it all week. it's really delicious meel. i even liked the greens, and i don't normally. it seems to get better with age too – just like us!
AMELIA (MEELS)January 29, 2010 at 8:56 am
So glad you liked it Christa–yes, it is so good when it sits for awhile!
Barbara OttMay 8, 2013 at 8:57 am
The only problem I find with the box soups is many of them have added sugar.
AmeliaMay 9, 2013 at 12:58 pm
You’re right, Barbara. Actually most tomato-based sauces have sugar, even recipes made by Italian grandmothers (some of them swear by it, others abhor it!) Luckily when used like this, the amount of sugar each person gets is very minimal. So they’re still a healthy choice.
christa gadolaOctober 31, 2013 at 9:37 am
amelia, just thought i’d let you know, i make this soup almost every other week in the fall and winter. it’s now one of my staples. i crave it! and cole likes it too. i’ve changed up a few things to make it “my own.” but it turns out a bit different every time. i add turmeric and chili flakes. and i’ve just started using apple sausage to sweeten it up a bit (and i use the whole package, not just four). and instead of using tomato soup, i just use chicken broth. so good. thanks for teaching me to make simple, tasty soup! it freezes beautifully too…
AmeliaNovember 1, 2013 at 9:16 pm
I’m so happy to hear this. It’s one of my absolute favorites too!