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| 1 Esslöffel | olive oil |
| 2 | Italian sausages, casings removed |
| 1 | Carrot finely diced |
| 1 | Celery stalk finely diced |
| 1 | onion finely diced |
| 2 | cloves garlic minced |
| 6 Tasse | Chicken broth (1.5 L) |
| 1 | ( 28 oz.) can chickpeas, rinsed and drained |
| 4 Tasse | Coarsely torn spinach, tough stems discarded |
| | Pinch cayenne pepper |
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Heat olive oil, sausage, carrot, celery, onion and garlic in a large frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink. Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
Remove 4 cups soup and puree in a blender or food processor until smooth. Return to saucepan, stirring to blend. Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft. Yield: 8 Typed in MMformat by cjhartlin@email. Msn. Com
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