The broth and flavor of this soup never gets old. It is great leftover and perfect for any cold night. It is quick and easy to make with only a few ingredients to purchase (which is always a plus in my book). The base of this soup is similar to the Tuscan Ribollita soup that I made earlier.
Servings: 8-10 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
1 lb. kielbasa sausage
2 large carrots
2 yellow onions (or 1 large yellow onion)
4 cloves garlic
3 tablespoons olive oil
5 cups chopped kale
1 bay leaf
2 (14 oz) cans cannellini beans
7 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
Chop 2 whole carrots into small pieces and set aside.
Chop 1 large or 2 small yellow onions and set aside.
Mince 4 cloves of garlic and set aside.
Slice kielbasa into 1/4 inch rounds.
In a large stock pot over medium high heat, cook kielbasa slices until slightly brown, about 5 minutes.
Remove kielbasa and set aside.
Add 3 tablespoons of olive oil into the stock pot with the kielbasa drippings over medium heat. Stir in onions and carrots and cook until tender for about 5-8 minutes.
Stir in the minced garlic and cook for 1 additional minute.
Remove stems of kale and chop into thin strips.
Stir the kale into the stock pot and cover with a lid and steam the kale for 4 minutes.
Season sautéed vegetables with salt and pepper.
Drain cannellini beans in a colander over the sink.
Stir in cannellini beans, bay leaf, and kielbasa.
Stir in chicken broth and bring to a boil. Simmer for 10 minutes.
Serve with some crusty bread and enjoy!
'Til next time,
Caroline
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