Tuscan Style Chickpea Soup

As a result of trying to eat more "French" I have been eating my main meal at lunch with a smaller dinner in the evening.  Sunday afternoon, I made a very gooey macaroni and cheese for lunch and the whole wheat pane di como from yesterday's post with this simple soup for dinner.  I have to say, this was one of the best soups I have had in a while (If I do say so myself).  I'm submitting this one to Deb over at Kahakai Kitchen for her Souper Sunday event.  Enjoy!

Tuscan Style Chickpea Soup by Joie de vivre

Ingredients:

3 1/2 c. dried chickpeas, soaked overnight

8 c. chicken stock, plus 1 c. water (or 9 c. chicken stock, I just had 2 quarts on hand)

1/4 c. olive oil

1 lb. small potatoes cut into bite sized pieces

10 oz. bag pre-washed spinach leaves

1 lb. cooked polish sausage cut into soup sized chunks

salt and pepper.

Directions:

1.  Drain the chickpeas, place in a large pot, cover with fresh water, place over high heat and bring to a boil.  Lower the heat to low, cover the pot partially, and simmer the beans for 1 hour until cooked.

2.  Place the chicken stock and water into a large soup pot.  Add the cooked chickpeas, potatoes and the olive oil.  Bring to a boil, then lower the heat and simmer for 20 minutes, until the potatoes are cooked.  

3.  Add the spinach and the polish sausage and cook for 5 minutes until the spinach is wilted.  Season to taste with salt and pepper.  Ladle into bowls and serve with crusty bread.