Big Ray’s White Bean, Kale and Kielbasa Soup
Transforming a classic soup, this recipe infuses a Polish flair with the inclusion of kielbasa and beans. The hearty combination of Polish sausage creates a comforting meal, perfect for savoring on chilly autumn evenings.
Ingredients
- 1 bunch kale, stems removed and discarded
- 1 tablespoon olive oil
- 8 ounces kielbasa sausage, sliced thin
- 1 bunch green onions, sliced
- 3 cups chicken broth
- 1 (15.5 ounce) can white beans, drained and rinsed
- ½ teaspoon salt
- 1 pinch ground black pepper to taste
- 1 pinch grated Parmesan cheese, or to taste
Instructions
- Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
- Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
- Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.
Nutrition
Calories: 404kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 6gCholesterol: 38mgSodium: 870mgPotassium: 1322mgFiber: 9gSugar: 3gVitamin C: 145mgCalcium: 285mgIron: 7mg
Tried this recipe?Let us know how it was!