Categories: Soup

Ingredients

• 1 lb. hot Italian sausage links
• 2 tbsp. olive oil
• 3/4 lb. baby potatoes, quartered
• 1 red onion, chopped
• 1 small bulb fennel, quartered, cored and chopped
• 1 leek, halved and sliced crosswise into 1/2-inch-thick pieces
• 2 stalks celery with leafy tops, sliced or chopped
• 4 large garlic cloves, crushed and chopped
• 2 tbsp. fresh thyme, chopped
• 1 1/2 tsp chile paste
• 1 large fresh bay leaf
• Salt
• 1 qt. chicken stock
• 15 oz. can chickpeas, drained
• 14.5 oz. can diced tomatoes with juices
• 5 oz. baby kale
• 1/2 lemon, juiced
• For serving:
• Ciabatta bread, split and charred, then rubbed with garlic, drizzled with olive oil and seasoned with flaky sea salt

Directions

1. Remove the sausage from the casings.

2. In a Dutch oven, heat the oil over medium-high. Add the sausage and cook, stirring often and breaking up the meat with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the potatoes, onion, fennel, leek, celery, garlic, thyme, chili paste, and bay leaf to the pot; season with salt. Partially cover and cook, stirring often, until the vegetables soften, 8-10 minutes.

3. Add the stock, chickpeas and tomatoes. Bring to a boil over high heat. Add the kale and sausage. Cook, stirring often, until the kale wilts, about 3 minutes. Stir in the lemon juice. Serve with the ciabatta.

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