2 tsp Olive oil
1/2 c Chopped onion
3 Garlic cloves — minced
1 qt Water
2 Pkts instant beef broth and — seasoning mix
1 Pkt instant chicken broth — and seasoning mix
6 oz Pared and diced potato
1 c Seeded and diced canned — Italian tomatoes
1/2 c Diced carrot
1 Bay leaf
6 oz Cooked veal sausage — sliced
4 oz Draines canned chick-peas — (garbanzo beans)
1 c Cooked chopped kale
1 tbsp Minced fresh parsley
1/2 tsp Oregano leaves
1/4 tsp Pepper
In a 3- to 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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.