Kale & Chicken Sausage Soup

Ingredients

1 lb. chicken sausage links 3 Scallions 4 garlic cloves, chopped 1 can (14.5 oz.) diced tomatoes

with juices (italian spices) 1 can of chick peas 1 can of water chestnuts 1 can of mushrooms 6 cups chicken broth 1 cup easy brown rice 4 cups kale, chopped 1 lime Salt, to taste 2 Tbs. olive oil Freshly ground pepper, to taste

Time is precious so here’s a healthy meal thats even better when reheated. Minimal effort, Max flavor!

In a large saucepan over medium-high heat, cook cut sausage until brown on all sides (about 7 minutes) then set aside. Add olive oil, scallions and garlic to the saucepan and sauté until the onion is translucent, about 4 minutes. then return the sausage. Add the tomatoes with their juices and the broth. Bring to a boil, reduce the heat to low and simmer for 10 minutes. Add rice and kale and cook just until the kale softens, about 5 minutes. Season the soup with salt and pepper, ladle into warmed bowls and serve with fresh lime for brightness.