Chickpea Sofrito Soup with Sausage
Servings 4
Ingredients
- 1 tablespoon olive oil
- 13 ounces Portuguese sausage sliced ¼-inch thick
- 1 medium onion diced
- 4 garlic cloves minced
- 1 red bell peppers diced
- 14 ounces canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 bay leaf
- 4 sprigs thyme
- 14 ounces canned chickpeas rinsed and drained
- 2 ½ cups chicken broth
- 5 ounces spinach
- salt and pepper
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add sausage and brown on both sides, about 3-4 minutes. Drain all but 1 tablespoon of oil.
- Add onion, red bell pepper, and garlic and saute until vegetables are softened, about 5-7 minutes. Add canned diced tomatoes, smoked paprika, bay leaf, and thyme. Bring to a simmer, reduce heat to low, and cook for 20 minutes, stirring occasionally.
- Add chickpeas and chicken broth and simmer for another 15 minutes. Add spinach, and cook until spinach is wilted, about 3 minutes. Season with salt and pepper and discard bay leaves and thyme. Serve.
Notes
Use cured Portuguese sausage, also known as linguica sausage.