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Heat a large skillet on high heat and fry the sausage until cooked through. Drain off the rendered fat and set the sausage on a plate lined with paper towels to soak up any excess grease.
In a large pot, heat the the olive oil and add in the onions and garlic, cooking on high heat until translucent. Add in the potatoes and broth, cooking until the potatoes are tender enough to pierce with a fork. Once cooked, strain the soup ingredients from the broth, reserving all of the broth. Pulse the cooked vegetables in a food processor, gradually adding in about a cup of broth until forming a thin, smooth puree. Return the puree to the pot and blend in remaining broth with a spoon, 1/2 cup at at time, until desired consistency is reached.
Add in the sausage, chickpeas, and kale and bring to a boil. Then reduce heat to simmering. Season with paprika, salt and pepper to taste and let cook about 10 minutes until all the kale is wilted. Served garnished with paprika and fresh chives.
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|Serving Size: 1 Serving (554g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (37%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 34.9mg||11 %|
|Sodium 647.5mg||22 %|
|Potassium 1334.1mg||35 %|
|Total Carbohydrate 46.6g||14 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 39.8g|
|Protein 15.3g||22 %|
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Calories per serving: 386
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