4cupsorganic brothchicken or veggie, + more as needed
1lemonjuiced
sea saltto taste
3tbspfresh parsleychopped
1avocadosliced
Instructions
Heat olive oil in a heavy, large stockpot oven over medium-high heat. Add the sausage and garlic and sauté until the sausage is golden brown and cooked through. Get in there with a wooden spoon or back of fork - breaking up the sausage as much as you can.
Add in the chopped greens and jalapeno.
Reduce the heat to medium and add the canned tomatoes, cumin, rosemary and simmer 10 minutes, stirring frequently.
Add the garbanzo beans (with their liquid) and the broth and bring to boil. Quickly reduce heat and simmer for 12 minutes. If you need more broth add additional.
Stir in fresh lemon juice and season soup to taste with salt and pepper.
Serve soup garnished with fresh parsley and avocado. Serve hot!
Notes
Make ahead tip: This soup can be made in advance, simply wait to add the fresh basil until you serve. This soup stores beautifully in the fridge for 5 days or the freezer for months.