Kale, Chickpea and Chicken Soup

• 1 cup dry Chick Peas --soaked overnight (or 1 can of chick peas rinsed and strained.)
• 8 cups Pork Stock (can substitute Chicken or Veggie Stock)
• 1 Cup Onion, diced
• 4 cloves Garlic
• 2 Bay leaves
• 2 tablespoons fresh Rosemary
• 2-4 cups Kale, chopped
• 2 cups cooked Chicken -shredded or cut into bite sized pieces.
• Salt & fresh cracked Black Pepper, to taste
• Chili Flakes (optional)
• Juice of 1 Lemon
• ½ tsp Soy Sauce
• 2 links Andouille Sausage - Cooked and sliced

• ½ loaf Sourdough bread, sliced very thinly (sourdough bread is best for this recipe.. the "sourness" is actually really good with the soup)
• 4 tablespoons Olive Oil
• 2 Garlic cloves, finely minced
• 1 tablespoon fresh Rosemary

Directions:

1. Cook chick peas until tender
2. Saute onion in 2 tablespoons of olive oil on med heat until tender, about 5 minutes.
3. Add garlic and rosemary. Saute 2 minutes.
4. Add chicken stock, c and bay leaves, bring to a boil. Cover and simmer on low heat until beans are tender, about 30 minutes.
5. Add chicken, cooked andouille sausage and chopped kale. Simmer 10 minutes.
6. Add salt, cracked pepper, soy sauce and a light squeeze of lemon.
7. Remember, the rosemary croutons will add a lot of flavor.

1. In a small bowl mix, the oil, garlic and rosemary.
2. Brush on both sides of bread and stick on a baking sheet in a 375 F oven until crisp and golden 15-20 minutes.

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