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

This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to enjoy on those cool 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

Cooking Directions

1. Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
2. Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
3. Pour chicken broth over 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 mixture with salt and pepper and top with Parmesan cheese.

Nutrition Facts

• calories404.4
• carbohydrateContent40.1 g
• cholesterolContent37.6 mg
• fatContent20.1 g
• fiberContent9 g
• proteinContent19.7 g
• saturatedFatContent5.9 g
• sodiumContent869.8 mg
• sugarContent2.5 g