- 4 tbsp olive oil
- 2 medium onions
- 5 cloves garlic
- 4 cups of McCormick All-vegetable bouillon (chicken flavor)
- 2 cups water
- 1 can chickpeas
- 1/2 tsp rosemary
- 1/2 tsp black pepper
- 1 tsp salt
- 1 package Yves Sweet Italian Veggie Sausages
- 8 carrots
- 1 bunch kale (approx. 1 lbs)
Saute the onions in half of the olive oil until almost translucent. Add garlic and saute for an additional 2 minutes. Add stock, water, chickpeas, rosemary, salt and pepper. Simmer while you prepare the other ingredients.
Cut the sausage into 1/4" pieces and fry in remaining olive oil until browned. Chop the kale roughly and the carrots into 1/8" slices. Add these ingredients to the stock and simmer for 15 minutes until kale and carrots are cooked.
Sprinkle with Parmesan cheese and serve.