Sausage Soup

by Old Country Sausage Shop

• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 1 - 2 Cloves, garlic
• 1 can (28oz) Tomatoes, with juice
• 1 lb Merguez sausage (cut into 1 inch pieces)
• 1 can Chickpeas
• 1 can (10oz) Consomme
• 1 medium Zucchini, coarsely diced
• 1/2 medium Cabbage, finely diced
• 2 tbsp Flat leafed parsley
• Freshly grated parmesan cheese

In a large, heavy soup pot over medium-high heat, add oil, sausage and onions…fry, brown on all sides for about 3 minutes.
Add garlic, saute on medium heat for about 4 minutes.
Add tomatoes, consomme and chickpeas, bring to a boil. Reduce heat, cover and simmer a few minutes until vegetables become tender. Serve and sprinkle with parsley and parmesan.
Recipe taken from the Calgary Herald Real Life section June 8, 2005 and credited to Charles Marien.