Ingredients
- 6 pared
- 3 garlic (cloves minced)
- 2 pkts instant beef broth
- 1 pkt instant chicken broth
- 1 bay leaf
- 1 qt water
- 1 c seeded
- 1 c kale (cooked chopped)
- 6 oz veal sausage (cooked sliced)
- 1/2 c carrot (diced)
- 4 oz draines chick peas (canned)
- 1/2 c onion (chopped)
- 2 tsp olive oil
- 1 tbsp parsley (minced fresh)
- 1/2 tsp oregano leaves
- 1/4 tsp pepper
In a 3to 4-quart saucepan heat oil over high heat. Add onion and garlic; saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes and stir until dissolved. Reduce heat to low and add potatoes, tomatoes, carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to 40 minutes. Add remaining ingredients and cook until sausage and chick-peas are heated through, about 5 minutes longer. Remove and discard bay leaf before serving.
Makes 4 servings, about 1 1/3 cups each.
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