Big Ray's White Bean, Kale, and Kielbasa Soup recipe

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Ingredients

1 bunch kale, stems removed and discarded
1 tablespoon olive oil
8 ounces kielbasa sausage, sliced thin
1 bunch green onions, sliced
3 cups chicken broth
1 (15.5 ounce) can white beans, drained and rinsed
½ teaspoon salt
1 pinch ground black pepper to taste
1 pinch grated Parmesan cheese, or to taste

Nutrition Info

404.4 calories
carbohydrate: 40.1 g
cholesterol: 37.6 mg
fat: 20.1 g
fiber: 9 g
protein: 19.7 g
saturatedFat: 5.9 g
servingSize: -
sodium: 869.8 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.

  2. Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage, cook until onions soften, about 3 minutes. Add kale, cook and stir until kale wilts, about 3 minutes.

  3. Pour chicken broth over kielbasa mixture, add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to enjoy on those cool autumn evenings.

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