White Bean, Kale and Kielbasa Soup
- Yield: 4 servings
- 1 bunch kale or collard greens
- 1tablespoon olive oil
- 8ounces kielbasa or fresh Italian sausage (mild or spicy), thinly sliced crosswise
- 1 large leek (white and light green part only) or 1 bunch green onions, sliced
- 1 (15-ounce) can white beans, such as cannellini or navy beans, rinsed and drained
- 3cups reduced-sodium chicken broth
- 1/2teaspoon coarse salt
- Freshly ground black pepper
- 1 to 2ounces freshly grated Parmigiano Reggiano cheese
- Rinse kale, shake dry, and cut out and discard tough center stems. Roll leaves lengthwise into a tight tube and cut crosswise into 1⁄4-inch strips. Set aside.
- Heat oil in large, heavy saucepan over medium heat. Add kielbasa and cook until browned, about 5 minutes.
- Add leeks and cook over medium heat about 3 minutes. Add kale and cook until wilted, about 3 minutes.
- Stir in beans and chicken broth. Bring to a boil, then reduce heat and simmer until kale is tender, 10 to 15 minutes. Add salt and pepper.
- Ladle soup into bowls. Grate cheese on top.
Recipe posted with permission from Steven Raichlen’s Man Made Meals (Workman Publishing Co., 2014).
Nutritional Info *per serving
- Calories 310
- Fat 16g
- Cholesterol 55mg
- Sodium 1500mg
- Carbohydrate 22g
- Fiber 6g
- Protein 22g