Spicy Sausage and Chickpea Soup with Garlic Oil

Time  1 Hour 30  Minutes       Serves 6 (serving size: 1-1/2 cups)

1/4        cup olive oil 6 garlic cloves, sliced    
1           pound spicy Italian pork sausage, casings removed
 1         cup chopped yellow onion (about 1 onion)
 1/2      cup chopped celery (about 2 stalks) 
1/2       cup chopped carrots (about 2 large carrots)
 4         cups chicken broth
 1        (15-ounce) can crushed tomatoes
 1        (15-ounce) can chickpeas (garbanzos), drained
 1/2     teaspoon black pepper 
4         cups chopped Lacinato kale (about 3-1/2 oz.)

1      Cook oil and garlic in a large saucepan over medium until garlic begins to brown, 4 to 5 minutes. Remove and discard garlic; reserve 3 tablespoons of the garlic oil.

 2      Increase heat to medium-high. Add sausage to pan; cook, stirring often, until browned and crumbled, about 6 minutes. Remove sausage from pan; drain on paper towels. Add onion, celery, and carrots to pan; cook, stirring occasionally, until slightly tender, about 4 minutes. Stir in broth, tomatoes, chickpeas, and pepper; stir in sausage. Bring to a simmer; reduce heat to medium-low, and cook 20 minutes. Stir in kale; cook until wilted, about 5 minutes. Drizzle each serving with 1/2 tablespoon reserved garlic oil.