Delicious Big Green Soup with Italian and Chinese accents

I love soup because it's friendly even when it has scary sausage meat in it, (says the former vegetarian). But I love to occasionally use meat as a spice mixed with a jillion vegetables like in Asian cooking.

I had a fridge full of freshly purchased produce and a bunch of leftovers. This is what I did. 

I rinsed and chopped two bunches of bok choy, I added 2 jars of bean stock saved from this week's home cooked chick peas and kidney beans and I had some leftover stock from this week's pressure cooked spaghetti squash. 

I added 3 or 4 cups of leftover cooked Basmati brown rice, 3-4 cups of cooked kidney beans, 1-2 cups of cooked spaghetti squash. 

Then I rinsed and chopped 3 bunches of kale (to shrink it) and cooked them for 5 minutes in my huge Instant pot with a dozen Paisano brand Hot Italian sausage links (from Price Rite), about 3 lb. 

Then I added the cooked kale and sausage links to the big soup pot on the stove.

I added a few tablespoons of Maggi brand powdered chicken bullion, many generous bloops of olive oil, a whole knob of ginger, and a good amount of Chianti. I smashed and peeled a whole bulb of garlic and added it to the soup pot. Then I let it all simmer.

Toward the end of the simmer I decided to add a pound of cooked chick peas that I had cooked yesterday, originally intended for making hummus.

I also added the fresh lemon juice leftover from making hummus last time - a good addition. Then I added quite a lot of soy sauce. And for color and sweetness I peeled 4 carrots into ribbons and added them. The carrots were like orange noodles.

It's a fantastic soup!