Garbanzo and Kale Soup

A comforting and flavorful one-pot stew featuring tender garbanzo beans, guanciale, and hearty kale, brought together with the bold flavors of IL MIG+.

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients

• 1 pound (450g) dried garbanzo beans (chickpeas)
• 4 ounces (115g) guanciale, diced
• 1 pound (450g) andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 1 large green bell pepper, stemmed, seeded, and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 6 cups (1.4L) chicken or vegetable broth
• 1 bunch kale, stems removed, leaves chopped
• 2 tablespoons IL MIG+ hot sauce, plus more to taste
• Salt, to taste
  

Directions

1. Cook the Guanciale: In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced guanciale. Cook, stirring occasionally, until the fat is rendered and the guanciale is crispy, about 5-7 minutes. Use a slotted spoon to transfer the guanciale to a plate lined with paper towels, leaving the rendered fat in the pot.
2. Brown the Andouille Sausage: Increase the heat to medium-high. Add the sliced andouille sausage to the pot with the rendered guanciale fat. Cook until browned on both sides, about 5 minutes total. Transfer the sausage to the plate with the guanciale.
3. Sauté the Aromatics: Reduce the heat to medium. In the same pot, add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Spice the Stew: Stir in the smoked paprika, dried thyme, dried oregano, and black pepper. Cook for 1 minute to toast the spices.
5. Simmer the Beans: Add the garbanzo beans, bay leaf, and broth to the pot. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover partially and cook until the garbanzo beans are tender, about 1.5 to 2 hours. Stir occasionally and add more broth or water if needed to keep the beans submerged.
6. Add the Kale and Meats: Once the garbanzo beans are tender, add the chopped kale, browned andouille sausage, and crispy guanciale to the pot. Stir well and cook until the kale is wilted and tender, about 10 minutes.
7. Season and Serve: Remove the bay leaf. Stir in 2 tablespoons of IL MIG+. Taste and adjust seasoning with salt and additional hot sauce as desired. Serve the stew hot, optionally over cooked white rice.