Description
A hearty and flavorful Kale White Bean and Sausage Soup featuring tender beef Polska Kiebasa, nutrient-rich kale, and creamy cannellini beans simmered in a fragrant broth with aromatic herbs. This comforting soup is perfect for a nourishing meal any day of the week.
Ingredients
Scale
Meat
- 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices
Vegetables
- 1 1/2 cups chopped carrots (about 3)
- 1 1/3 cups chopped yellow onion (1 medium)
- 1 cup chopped celery (2 stalks)
- 4 cloves garlic, minced
- 6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches or 5 oz if using pre-cut)
Liquids & Broth
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 cup water
- 1 Tbsp olive oil
Herbs & Seasonings
- 1 Tbsp dried parsley
- 1 tsp dried rosemary, crushed
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Beans
- 2 (14.5 oz) cans cannellini beans, drained and rinsed
For Serving
- Shredded parmesan cheese
Instructions
- Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the sliced Polska Kiebasa sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage from the pot, drain on paper towels, and set aside, leaving the oil in the pot.
- Sauté Vegetables: Return the pot to medium heat and add carrots, onion, and celery. Sauté for 3 minutes, scraping the bottom of the pan to loosen browned bits. Add minced garlic and sauté for an additional 1 minute to release the aroma.
- Add Broth and Herbs: Stir in the chicken broth, water, dried parsley, crushed rosemary, and oregano. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer and Add Kale: Allow the broth to gently boil for 10 minutes to meld the flavors. Next, add chopped kale and continue boiling for another 10 minutes until the kale and vegetables are tender.
- Finish the Soup: Stir the cooked sausage and drained cannellini beans into the pot. If the soup is too thick, add more broth or water to reach desired consistency. Warm through for a few minutes.
- Serve: Ladle the soup into bowls and top each serving with shredded parmesan cheese. Serve warm and enjoy.
Notes
- For a spicier version, consider adding red pepper flakes when sautéing the vegetables.
- If using pre-cut kale, reduce the quantity to 5 oz to avoid overpowering the soup.
- Low-sodium broth is recommended to control salt levels; adjust seasoning after cooking.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make this dish gluten-free, ensure the sausage is gluten-free, as some may contain fillers.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
