| 1/2 | lb of Italian Sausage, casing removed |
| 2 | Tbsp of Oil |
| 1 | Small Onion, chopped |
| 2 | Ribs of Celery, chopped |
| 2 | Cloves of Garlic, minced |
| 2 | Carrots, peeled and diced |
| 1 | 15oz can of Chickpeas, drained and rinsed |
| 1 | 15oz can of Chopped Tomatoes |
| 4 | cups of Chicken Stock |
| 1 | lb of Kale, rinsed, stems removed and cut into bite size pieces |
| Salt and Pepper, to taste |
| 1/2 | cup of Freshly Grated Parmiggiano Reggiano (parmesan cheese) |
| 1. | 1) Add the oil in a large soup pot and allow It to preheat over medium-high heat. |
| 2. | 2) Add the sausage and brake it up a bit with your wooden spoon, allow it to cook for 3 to 4 minutes or until most of it has developed a golden brown color. |
| 3. | 3) Add the celery, onion and carrots and season with salt and pepper. Reduce the heat to medium and let the mixture cook for 8 to 10 minutes or until the veggies have developed some good color and begin to cook down. Add the garlic and let it cook for 1 minute. |
| 4. | 4) Add the chicken stock and canned tomatoes and increase the heat to medium high, allow the mixture to come to a boil. |
| 5. | 5) Add the chickpeas and kale and let the soup cook for 20 minutes. Season with salt and pepper to taste. Turn off the heat and stir in the parmesan cheese. |
| 6. | Serve immediately! |