-
1
In a stockpot or dutch oven over medium high heat, brown sausage, breaking the links up as they cook
-
2
Once sausage begins to brown, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 2-3 minutes
-
3
Add carrots, oregano, thyme, basil and bay leaves. Continue to cook, stirring occasionally, until onions begin to brown
-
4
Add tomatoes, 3 cups of vegetable stock, zucchini and green beans. Season generously with pepper. Add salt to taste. Bring to a boil then reduce heat to a simmer and cover
-
5
Let simmer, covered for at least 20 minutes. (But longer can only make it better- wait a bit to add the green beans if you plan to cook it much longer)
-
6
Add chickpeas. Add more salt and pepper if needed, to taste. If soup seems thick you can add another cup of stock. Recover and continue to let simmer for about 10 minutes.
-
7
Meanwhile bring a large pot of water to boil. Blanch kale about 2 minutes and remove from water (But keep pot of water over heat)
-
8
Add pasta to water and cook until al dente. Drain and return to pot or large bowl. Toss with olive oil and chopped parsley. Put aside until ready to serve soup
-
9
Add blanched kale to soup in the final 5 minutes of cooking
-
10
To serve, spoon pasta into guests' bowls (or let them help themselves) and laddle soup over top. Serve with crusty bread and shredded parmigiana reggiano.
