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|Sausage with Greens Soup
|Recipe contributed by David Cerasaro
- Swiss chard, kale or broccoli rabe
- 1 1/2 pounds sweet or hot Italian sausage
- 1 teaspoon salt to taste
- 1-1 1/2 cup onions diced
- Black pepper to taste
- Garlic cloves or granulated to taste
- Crushed red pepper to taste (optional)
- 1/2 pound of your favorite small pasta
- 1 can of chick peas drained
- 1 and a 1/2 quarts of chicken stock
|In a 5 QT sauce pan, sauté the onions and garlic; then add 1 1/2 quarts of chicken stock and the broken up pieces of sausage. Cook until sausage is done. Add salt and pepper to taste; crushed red pepper to taste (optional) ; 1 can of chick peas drained; 1/2 lb of your favorite small pasta, and cook until al dente. Add the shredded greens of your choice and in 1 minute your are ready to eat. Spoon into bowls and top with grated cheese and have some crusty garlic bread handy along with a bottle of Barbara d'Asti.
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