A Tuscan-inspired soup with a Polish twist, this soulful soup is made with cooked kielbasa.
By Steven Raichlen
This article has been posted with permission and originally appeared as White Bean, Kale and Kielbasa Soup on Relish.
A Tuscan-inspired soup with a Polish twist, this soulful soup is made with cooked kielbasa.
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Hearty Bean, Kale, and Kielbasa Soup
Description
A Tuscan-inspired soup with a Polish twist, this soulful soup is made with cooked kielbasa. Recipe posted with permission from Steven Raichlen’s Man Made Meals (Workman Publishing Co., 2014).
Ingredients
Scale
- bunch kale or collard greens
- 1 tablespoon olive oil
- 8 ounces kielbasa or fresh Italian sausage (mild or spicy), thinly sliced crosswise
- 1 large leek (white and light green part only) or 1 bunch green onions, sliced
- 1 (15-ounce) can white beans, such as cannellini or navy beans, rinsed and drained
- 3 cups reduced-sodium chicken broth
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 1 to 2 ounces freshly grated Parmigiano Reggiano cheese
Instructions
- Rinse kale, shake dry, and cut out and discard tough center stems. Roll leaves lengthwise into a tight tube and cut crosswise into 1?4-inch strips. Set aside.
- Heat oil in large, heavy saucepan over medium heat. Add kielbasa and cook until browned, about 5 minutes.
- Add leeks and cook over medium heat about 3 minutes. Add kale and cook until wilted, about 3 minutes.
- Stir in beans and chicken broth. Bring to a boil, then reduce heat and simmer until kale is tender, 10 to 15 minutes. Add salt and pepper.
- Ladle soup into bowls. Grate cheese on top.
- Category: Main
