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Sausage & Artichoke Heart Stew

Make this soup without the cannellini beans for a low-carb dish.
Print Recipe
Course Soups, Chilis & Stews
Servings 8 servings

Ingredients
  

  • 2 pounds good quality sausage about 8 thick links; we used lamb sausage
  • olive oil or grapeseed oil
  • 2 onions chopped
  • 6 cloves garlic minced
  • 2 bunches kale stemmed and torn into bite-sized pieces
  • 1 can Ro*Tel tomatoes 10 oz. can, or fresh tomatoes plus some hot sauce
  • 2 cans cannellini beans 15 oz. cans, rinsed and drained
  • 2 cans artichoke hearts drained
  • 1 cup broth or water and 2 tsp. Better Than Bouillon organic soup base
  • dash hot sauce to taste, optional

Instructions
 

  • Gently brown the links in oil. Add the onions and garlic and allow to brown a little. Stir occasionally. Add the kale, tomatoes, and beans and allow to simmer until the kale is almost soft but still bright green. Remove the sausage, cut into chunks and return to the pot.  Just before serving, add the artichoke hearts and broth.  (Recipe #751)

Notes

Ro*Tel is a brand of canned tomatoes and green chilies.