White Bean, Kale And Kielbasa Soup
From NPMarie 10 years ago
- 30-40 Minutes to make
- Serves 4
A Tuscan inspired soup with a Polish twist..... My Mom found this recipe and shared it with me..it's from Steven Raichen's cookbook titled "Man Made Meals". I adapted this recipe slightly and I must say, it's easy to prepare and totally delicious!
Ingredients
- 1 bunch kale or collard greens (OR 1 10 oz bag chopped kale OR collards) shopping list
- 2-3 tbsp extra virgin olive oil shopping list
- 13 oz Turkey Kielbasa shopping list
- 1 large leek (white & light green part only) sliced or 1 small onion, cut in half then sliced into half rings shopping list
- 2 garlic cloves, minced shopping list
- A pinch or 2 of red pepper flakes shopping list
- 1 15 oz can Cannellini beans, rinsed & drained shopping list
- 4 - 5 cups low sodium chicken broth (I used vegetable broth) shopping list
- Freshly grated Parmigiano-Reggiano cheese shopping list
How to make it
- Rinse kale, shake dry, cut and discard tough center stems. Roll leaves and cut crosswise into strips. Set aside.
- Heal oil in large pot over medium heat. Add Kielbasa and cook until browned, about 5 minutes.
- Add leeks (or onion if using), garlic & red pepper flakes, cook over medium heat a few minutes being careful not to burn garlic, then add kale and cook until wilted, about 3-4 minutes.
- Stir in beans & broth. Bring to a boil then reduce heat to simmer until kale is tender, about 10-15 minutes. Check for seasonings, I didn't add any salt, the vegetable broth have plenty, but did add some freshly ground black pepper.
- Ladle into bowls. Grate cheese on top.
kendon
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" It was excellent "