The name says peasant but the flavor says delicious. Beans, vegetables and sausage combine to produce a flavorful and aromatic soup.
2 large onions, chopped
2 garlic cloves, chopped
4 carrots, thickly sliced
2 ribs celery, sliced
1 tsp. dried oregano
1⁄4 cup olive oil
5 cups beef or chicken stock
3 cups canned tomatoes with liquid
Salt and pepper, to taste
1 lb. chorizo, sliced
3 cups cooked or drained, canned cannellini beans
6 cups chopped kale
Grated Monterey Jack cheese
1. In stockpot, sauté onions, garlic, carrots, celery, and oregano in oil 5 min.
2. Add stock, tomatoes and liquid (breaking up tomatoes), and salt and pepper to taste. Bring to a boil; reduce heat to low. Cover and simmer 25 min.
3. Add chorizo, beans, and kale; cover and cook 20-25 min. longer, or until vegetables are tender.
4. Ladle soup into ovenproof bowls and place garlic toast on top. Sprinkle with cheese and broil a few minutes until melted.