Hearty Bean, Kale, and Kielbasa Soup

A Tuscan-inspired soup with a Polish twist, this soulful soup is made with cooked kielbasa.
By Steven Raichlen

white-bean-kale-and-kielbasa-soup

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.

Hearty Bean, Kale, and Kielbasa Soup
 
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).
Author:
Recipe Type: Main
Ingredients
  • 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
  • ½ teaspoon coarse salt
  • Freshly ground black pepper
  • 1 to 2 ounces freshly grated Parmigiano Reggiano cheese
Instructions
  1. 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.
  2. Heat oil in large, heavy saucepan over medium heat. Add kielbasa and cook until browned, about 5 minutes.
  3. Add leeks and cook over medium heat about 3 minutes. Add kale and cook until wilted, about 3 minutes.
  4. 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.
  5. Ladle soup into bowls. Grate cheese on top.
 


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