Sausage & Artichoke Heart Stew

Make this soup without the cannellini beans for a low-carb dish.


2 pounds
good quality sausage (about 8 thick links; we used lamb sausage)
olive oil or grapeseed oil
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)
hot sauce (to taste, optional)

Additional Notes

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


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)

Dietary Preferences: