A hearty soup for the cold days. This can be made with quality canned ingredients and still have the slow cooked taste.
116 oz CanChick Peas
4RibsCelery With leaves
18 oz canTomato Sauce
Peel the pearl onions. Chop the celery , and carrots into chunks and the sausage into 1/2 cm thick rounds. Slice the garlic thin.
Heat 1 tbsp oil in a thick bottomed pan. When the oil gets hot add sliced garlic and the sausage. lightly brown the sausage on both sides. Add the pearl onion and cook for a minute. Add the vegetables, tomato sauce and chickpeas. Stir everything together and add the chicken stock.
Cover and bring to a boil. Reduce the heat to low and simmer for 1 hour.
Uncover, taste, and adjust salt. If you like to thicken the soup let it cook uncovered for a further 10 minutes. Scoop into serving bowls, garnish with bacon bits and fresh chopped parsley or a dollop of cream.
For detailed instructions go to https://oventales.com/hearty-chickpea-and-sausage-soup/ .