Amount
Ingredient
Preparation



2
teaspoons
olive oil





1/2
cup
onion

chopped



3
each
garlic cloves

minced



1
quart
water





2
each
beef broth

instant, pkg. 1-2 ts



1
each
chicken bouillon

instant, pkg. 1-2 ts



6
ounces
potatoes

peeled and diced



1
cup
tomatoes

italian, seeded and diced canned



1/2
cup
carrot

diced



1
each
bay leaf





6
ounces
veal sausage

cooked sliced



4
ounces
chickpeas

canned drained or garbanzo beans



1
cup
kale

cooked, chopped



1
tablespoon
parsley

fresh minced



1/2
teaspoon
oregano leaves





1/4
teaspoon
pepper

 In a 3- to 4-quart saucepan heat oil over high heat.  Add onion and garlic;
saute until onion is translucent, 1 to 2 minutes.  Add water and broth
mixes and stir until dissolved.  Reduce heat to low and add potatoes,
tomatoes, carrot and bay leaf; cover and let simmer until vegetables are
tender, 35 to 4 minutes.  Add remaining ingredients and cook until sausage
and chick-peas are heated through, about 5 minutes longer. Remove and
discard bay leaf before serving.

Makes 4 servings, about 1 1/3 cups each.