- 6
Ingredients
- 1 large onion, coarsely chopped
- 1 large clove garlic, minced
- 1 tbsp olive oil
- 3 cups chicken broth
- 1 cup tomato sauce (I used the Classico I had left over from last night's pasta)
- 1 (28oz/ 796 ml) fire roasted tomatoes, (I didn't have any on hand so I used San Marzano, not drained, coarsely chopped
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. ground fennel
- 1 lb/500g or so fresh chorizo sausage (spicy Italian would work too), remove the casing before sauteeing.
- Beet greens (I had one large bunch, coarse stems removed and washed well)
- 1 (19 oz/540ml) can chickpeas (garbanzo beans)
- 1 cup cooked sweet potato, mashed
- Spritz of lime juice at serving
Preparation
Step 1
1. Heat the olive oil in a large non-stick skillet over medium heat and add the onions and garlic. Saute for 5 minutes or until the onions are translucent and the aroma heavenly. If they start to brown, lower the heat. You want the sweet taste of slower cooking.
2. In the meantime, combine the chicken broth, tomatoes, tomato sauce and dried herbs in a Dutch oven and simmer. When the onions and garlic are soft, add them to the pot.
3. Back to the skillet....brown the sausage meat, remember to remove the casings. Use the back of a fork or spoon to break up the meat into small chunks and cook until the meat is no longer pink. Add it to the soup, and, in the same skillet, cook the cleaned, dried and chopped beet greens. I add a bit of chicken broth so the pan won't dry out and the greens will wilt properly ( about 5 minutes). Add them to the soup, cover and simmer on very low heat for one hour.
4. Rinse and drain the chick peas and add to the soup along with the cooked mashed sweet potato. Continue to simmer for 30 minutes or so uncovered.