This is the best bowl of soup/stew I’ve had in a while (and unfortunately one of the worst photos I’ve taken in a while). Something about the subtle sweetness of the Italian sausage highlights the savory profile of the stew so well.
12 oz Italian sausage, casing removed
1 large sweet onion, finely chopped
2-15 oz cans chickpeas, drained and rinsed
10 oz package frozen spinach, thawed
1 tbsp olive oil
1 tbsp tomato paste
2 cups vegetable broth
1/2 cup flat leaf parsley, roughly chopped
1/4 cup cilantro, roughly chopped
salt and pepper
Heat olive oil in a dutch oven (or large sauce pan) over medium heat. Add in onions and cook until soft, about 4-5 minutes. Add in Italian sausage and brown, crumbling the sausage with a wooden spoon (about 8-10 minutes). Add in tomato paste, parsley, and cilantro, and cook 2-3 minutes. Add in vegetable broth and chickpeas and bring stew to a boil. Add in spinach and a pinch of salt and pepper. Simmer covered for 10 minutes.
Serve with crusty bread.
Serves 4
