Spicy Sausage, Bean, Kale and Pasta Soup

November means soup weather, and this soup is my go-to recipe when I want a quick, warming meal after a long day of work. Most ingredients can easily be kept on hand at home, which is great when you would rather cozy up with a warm bowl of soup and a book rather than venture out to go grocery shopping. The kale can be replaced with spinach or omitted altogether, and I find that whole wheat pasta works surprisingly well with the heartiness of the soup.

Ingredients 

• 2 (15-ounce) cans garbanzo beans
• olive oil
• 4 fully-cooked chicken or turkey sausages, sliced diagonally
• 1/2 medium onion, chopped
• 4 garlic cloves, diced
• 1 1/2 T chopped fresh rosemary
• pinch of dried thyme
• pinch of dried basil
• 1/2 teaspoon crushed dried red pepper, or to taste
• 1 bunch lacinato kale, center ribs removed, thinly sliced
• 1/4 cup white wine
• 2 (14-ounce) cans crushed tomato
• 5 cups chicken broth
• 1/2 pound short pasta (such as penne, farfalle, or rigatoni)
• 1/2 cup grated Parmigiano Reggiano cheese, plus a small piece of the rind 
• chopped parsley

Steps

1.    Puree 1 can of garbanzo beans with their liquid in a blender.  Strain and rinse the remaining can of beans.

2.    Heat the oil in a large pot over medium heat and sauté the sausage until browned, about 5 minutes.  Add onion, garlic, rosemary, thyme, basil, salt, pepper and chili flakes.  Sauté about 8 minutes, until the onions are soft and golden brown, then add kale and sauté an additional 2 minutes.

3.    Add white wine and simmer until liquid is reduced, about 5 minutes.  Add bean puree, remaining beans, crushed tomato, broth, parmesan rind and pasta.

4.    Simmer until pasta is tender and mixture is thick, stirring occasionally, about 20 minutes (add more broth if necessary).  Mix in ¼ cup cheese and adjust seasoning to taste.

5.    Ladle into soup bowls and top with remaining cheese and parsley.  Serve with toasted bread rubbed with garlic. 

Serves 4