Description
Tuscan-inspired with a Polish twist,
this soul-warming soup is perfect for a chilly night.
Ingredients
Units
Scale
- 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