January and February are made for this soup. Kielbasa, kale, white beans, broth. Nothing fussy. The sausage does the flavor work so you don’t need a long simmer or a complicated stock. Thirty minutes start to finish and you’ve got a pot that will cover dinner for four and lunch the next day.
How to Make Hearty Bean, Kale, and Kielbasa Soup
Brown the kielbasa first
Don’t skip the browning step. Kielbasa slices need five minutes in a hot pan to develop color. That fond on the bottom of the pot goes into the broth and makes the whole thing taste like it cooked longer than it did.
Cut the kale small
Kale cut into thin strips wilts evenly and eats better in a soup bowl than large torn pieces. Remove the thick center rib entirely. Roll the leaves into a bundle and slice crosswise in quarter-inch strips. 
Beans and broth together
Rinsed canned beans go in with the broth. Some of the beans will break down slightly as they heat, which thickens the broth naturally. If you want a thicker soup, press a few beans against the side of the pot with a spoon.
Hearty Bean, Kale, and Kielbasa Soup
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tuscan-inspired with a Polish twist,
this soul-warming soup is perfect for a chilly night.
Ingredients
- bunch kale or collard greens
- 1 tbsp (15 ml) olive oil
- 8 oz (227 g) 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 (425 g can) white beans, such as cannellini or navy beans, rinsed and drained
- 3 cups (710 ml) reduced-sodium chicken broth
- 1/2 tsp coarse salt
- Freshly ground black pepper
- 1 to 2 oz (28 to 57 g) 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 for 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.
Notes
- For deeper flavor, sauté the kielbasa until well-crisped before adding the leeks.
- If using collard greens, remove the thick stems and chop the leaves more finely than kale for even cooking.
- Leftover soup will keep for up to 4 days in the refrigerator; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Tuscan-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I use fresh Italian sausage instead of kielbasa?
Yes. The recipe lists it as an option. Remove the casing, break the sausage into pieces, and brown it the same way. It will give the soup a slightly different flavor profile but works just as well.
Is there a substitute for kale?
Collard greens are the closest swap and are mentioned in the recipe. Swiss chard also works but cooks faster, so add it a few minutes later to avoid it turning mushy.
Can I use dried beans instead of canned?
You can, but you’ll need to soak them overnight and cook them separately until tender before adding them to the soup. Canned beans are faster and keep this a 35-minute recipe.
