- 2 tablespoons extra-virgin olive oil, more for drizzling
- 2 chicken sausage links (diced)
- 2 medium carrots, peeled and chopped
- 1 small fennel bulb or 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes
- 2 teaspoons minced fresh rosemary
- 2 cups chicken or vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 can of diced tomatoes
- ½ cup whole-wheat or regular orzo
- 1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
- Salt and freshly cracked black pepper
- Chopped scallions, for garnish (optional)
- ¼ cup finely grated Parmigiano-Reggiano cheese, more as needed
- In a large pot, heat the olive oil over medium-high heat. Add chicken sausage and cook till they start to brown. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, cook another 2 minutes. Pour in the broth, if using, plus an additional 2 cups water and bring to a boil.
- Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
- Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.