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Big Ray's White Bean, Kale, and Kielbasa Soup

This kielbasa-bean soup recipe puts a Polish twist on a popular soup. The addition of Polish sausage makes for a hearty meal to enjoy on those cool autumn evenings.

Submitted by bfr610

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 4

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

Directions

Step 1

Bundle the kale leaves tightly and slice them across into 1/4-inch ribbons.

Step 2

Warm oil in a spacious, thick-bottomed pot over medium heat. Fry the kielbasa, stirring occasionally, until it turns brown, which takes about 5 minutes. Incorporate the green onions and sauté until they soften, roughly 3 minutes. Toss in the kale and keep stirring until it is wilted, about another 3 minutes.

Step 3

Pour the chicken stock over the sausage blend, mix in the beans, and bring to a boil. Turn the heat down to low and simmer until the kale is completely softened, approximately 15 minutes. Finish with salt, pepper, and a sprinkle of Parmesan.