Sausages place in a saucepan, cover with water, add Bay leaf, peppercorns (I put black and sweet) and 2 sliced cloves of garlic and put it on the fire. Bring to a boil, then cook over low heat, periodically removing the foam, 20 min.

Onions, carrots and celery cut into small cubes and fry them, stirring, in heated vegetable oil (2 tbsp) for 5 minutes.

Add the chopped garlic and Provencal herbs, cook, stirring, 1 minute.

Sausages remove from broth and cut into slices, then return them to the pot.

Add sauteed vegetables and mashed tomatoes with their juice, salt. I still always add to the tomatoes a little sugar.

Cook the soup for about 15 minutes, until the vegetables are tender. 5 minutes before cooked add chickpeas or beans. I usually boil a whole batch of chickpeas, then freeze it. It is well kept and very convenient to use for cooking, saving your time. Remove the pan from the heat, add the greens and let the soup to stand for 5-7 minutes.