One-Pot Wonders

Hearty Chick Pea and Greens Soup

October 18, 2011
2 Ratings
  • Makes about 5 quarts
Author Notes

After gorgeous weather here in Michigan last week, I'm now looking at gray skies and feeling chilly winds...Time for soup season! This one uses some collards, tomatoes, parsley and basil from my garden, probably the last remnants of the season. Full of chick peas and a little sausage it'll stick to your ribs and fill your belly.... —inpatskitchen

What You'll Need
  • 3 cups cooked chick peas (alternatively use 2 14 to 15 ounce cans, drained and rinsed)
  • 2 medium carrots, coarsely chopped
  • 1 large onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 4 cloves garlic
  • 3 Italian sausages (hot or mild) casings removed ( about 12 ounces)
  • 2 tablespoons olive oil
  • 2 medium fresh tomatoes, seeded and diced
  • 1 teaspoon fennel seed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 cups chicken broth
  • 5 cups baby spinach leaves
  • 5 cups chopped collard greens which have been braised in water for 8 to 10 minutes
  • 10 large fresh basil leaves, finely sliced
  • 3/4 cup chopped flat leaf parsley
  • Salt and pepper for reseasoning if necessary
  1. Place the carrots, celery, onion,garlic and Italian sausage in the bowl of a food processor and pulse about 15 to 20 times until the mixture resembles a coarse paste.
  2. Heat the oil in a large soup pot and add the processed mixture, the fennel seed, crushed red pepper, salt and black pepper. Cook, stirring frequently until the sausage loses its pink color and you can see the onions softening. Add the tomatoes and continue to cook until the tomato seems to disintegrate into the mixture and then add the chicken broth and chick peas, bring back to the boil and simmer for 10 to 15 minutes Stir in the collards and spinach and continue to cook until the spinach wilts. Stir in the basil and parsley and re season with salt and pepper if necessary.

See what other Food52ers are saying.

  • BocaCindi
  • wssmom
  • inpatskitchen
  • Niknud

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

10 Reviews

BocaCindi February 8, 2012
Terrific soup, Pat. Canned chick peas. Kale. Canned tomatoes. Really, really enjoyed it. What's so great about it is you can use any bean and any green and it would still be a hit. Thanks.
inpatskitchen February 8, 2012
I'm so glad you enjoyed this! Thanks for the thumbs up!
wssmom October 19, 2011
A rainy, windy day here in New York and the perfect time to make this!! Thanks for posting!!
inpatskitchen October 19, 2011
Thank you!!!
inpatskitchen October 18, 2011
Thanks sdebrango! I know...all types of beans will work...and other greens too!
inpatskitchen October 18, 2011
Thanks Niknud...I've tried to reply but it's not going through...I agree.. this paste method is one I've been using quite a bit really does add a new dimension!
Niknud October 18, 2011
I love the method of food-processing until you get a paste. I discovered something similar when experimenting with Ethiopian food (a lentil dish). It really can integrate flavors in a whole new way. Yum.
inpatskitchen October 18, 2011
I know.. I've been doing this with a lot of soups lately........It really does add a new dimension! Thanks!
inpatskitchen October 18, 2011
I agree...have been using this method a lot lately...I apologize if you get 2 replies to this...I keep getting error messages....and Thanks!
inpatskitchen October 18, 2011
Hi! It's 1:50 pm on 10/18/11...I'm trying to get this whole recipe up but am having problems. Trust me - there are more steps to it. I'll keep on trying!