Sunday, November 4, 2012

Kale and White Bean Soup with Kielbasa

Sausage in soup sounds weird... but yum!  This soup is so good!  It is in our new list of favorites.  I dig it.  A lot.  I used a chicken/pork Kielbasa for this and it was super tasty.  Delicious.  Satisfying.  It is even better after sitting a day or two.

Here's the ingredients you need:

2 T olive oil
1 small yellow onion, diced
2 celery stalks, chopped
5-6 large carrots, peeled and sliced
1 lb of Kielbasa (or other sausage)
1 cup or more of potatoes, cut into 1/2 inch pieces
6 cups kale, stems removed, chopped
4-5 peeled whole plum tomatoes, cut up
5 cups chicken stock
2 cans cannellini beans
chopped fresh rosemary


Heat the olive oil in a large heavy dutch oven over medium heat.  Add onion and celery and cook, stirring occassionally.

While the onion and celery are cooking, stir fry the Kielbasa in a separate pan until browned on all sides.

Add sliced carrots to the onion and celery, and then the cooked Kielbasa.  Cook for 2-3 minutes.

Add the cutup potatoes and cook a few minutes, stirring to combine.

Add the kale and cook, turning until it cooks down some.

Add cut up tomatoes and their juices, and then chicken stock, and water if needed to cover, as well as fresh rosemary.

Bring to a boil, and then cover, turning down to a simmer, and cook for 30 minutes to an hour.   Add cannellini beans, turn up heat and cook uncovered for 15 minutes.

Serve and enjoy!

1 comment:

  1. Oooooo, yum! You should try this kielbasa soup I made a few weeks ago:

    I used turkey kielbasa (healthier but kind of dry so really only good for soup) and small spinach tortellinis. It was delicious!