I recently bought some Palmini canned “noodles”, which are made from Hearts of Palm. To date, I’ve only used Hearts of Palm in salads. Some pickle them. I tried them with a meaty Bolognese Italian meat sauce recently and didn’t much care for them that way as the taste of the Hearts of Palm came through in my final spaghetti. But today I decided to experiment with them in a soup and this application was a success. We both liked this soup. Simple to put together, too. Can’t wait to do a chicken noodle soup with these! This recipe is suitable for all phases of Atkins and other Keto diets. Paleo and Primal folks can enjoy this recipe, too!
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1 lb. pork bulk breakfast sausage
3/4 c. celery, chopped
2 oz. onion, chopped
1 oz. red bell pepper, coarsely chopped
2 oz. green bell pepper, coarsely chopped
½ c. parsley, chopped
¼ tsp. my Seafood Spice Blend
1/8 tsp. coarse black pepper
¼ tsp. crushed dried thyme
1/4 tsp. Chipotle Tobasco Sauce (or 1/8 tsp. regular Tobasco)
1 Roma tomato, coarsely diced
3 c. chicken broth, (more if you like greater ratio liquid to solids in soup)
1 14-oz can Palmini “noodles”, drained & rinsed (I actually used 2/3 can)
DIRECTIONS: Brown pork sausage in a 4 qt. saucepan or soup pot. Add celery, onion, bell peppers and saute until the veggies begin to wilt. Add all remaining ingredients but the noodles and bring to a low boil. Lower heat to a simmer and cook 30-45 minutes or until flavors have developed. Add noodles toward the end of cooking (earlier if you want them softer, last 5 minutes if you want them firmer or “al dente”). Fat will eventually cook out of the sausage into the soup stock and give it a very deep, tasty flavor. If you like more liquid in your soup, add a little more broth or a little bit of water and simmer a little longer. Serve hot. Leftovers should freeze well.
NUTRITIONAL INFO: Makes 6 large bowls, each contains:
316 cals, 23g fat, 4.95g carbs, 2.88g fiber, 2.07g NET CARBS, 19.3g protein, 627 mg sodium