Chickpea and Sausage Soup

Makes 4 Servings




1. In a 4-quart pot, heat oil over medium heat add the sausage rounds and cook, turning, until light brown, about 4 to 5 min.

2. Remove the sausage to a plate.

3. In the same oil, cook onion and garlic, stirring until softened, about 2 min.

4. Add tomatoes and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes.

5. Add the cabbage and parsley and cook, stirring, 3 to 4 min.

6. Stir in broth, chickpeas, salt and reserved sausage.

7. Bring to a boil, then reduce the heat, cover and simmer the soup 10 min. to blend flavors. Serve hot.