Sausage and Garbanzo Bean Soup

• 4 tablespoons olive oil
• 3 1/2-inch-thick French bread slices (each about 3 x 5 inches)
• 2 tablespoons minced garlic
• 3 14 1/2-ounce cans low-salt chicken broth
• 10 ounces fully cooked smoked garlic sausage (such as kielbasa or linguica), thinly sliced into rounds
• 1 cup drained canned garbanzo beans (chickpeas)
• 2 teaspoons paprika
• 6 tablespoons chopped fresh parsley
• 1 large egg, beaten to blend

1. Heat 2 tablespoons oil in heavy large pot over low heat.
2. Add bread.
3. Cook until brown, about 2 minutes per side.
4. Transfer bread to paper towels and cool.
5. Cut into 1/2-inch croutons.
6. Heat remaining 2 tablespoons oil in same pot over medium heat.
7. Add garlic and stir 30 seconds.
8. Add broth, sausage, garbanzo beans and paprika.
9. Bring soup to simmer.
10. Mix in parsley and egg; stir constantly to break egg into strands as it cooks.
11. Season with salt and pepper.
12. Ladle into bowls.
13. Top with croutons.

olive oil, bread, garlic, lowsalt, garlic, garbanzo beans, paprika, parsley, egg

Taken from www.epicurious.com/recipes/food/views/sausage-and-garbanzo-bean-soup-5373 (may not work)