Big Ray's White Bean, Kale, And Kielbasa Soup
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Recipe Summary 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 | Big Ray's Fish Camp Tampa Fl 336111 bunch kale, stems removed and discarded1 tablespoon olive oil8 ounces kielbasa sausage, sliced thin1 bunch green onions, sliced3 cups chicken broth1 (15.5 ounce) can white beans, drained and rinsed½ teaspoon salt1 pinch ground black pepper to taste1 pinch grated Parmesan cheese, or to tasteDirectionsRoll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.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.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.Info | Big Ray's Fish Camp Tampa Fl 33611prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
TAG : Big Ray's White Bean, Kale, And Kielbasa SoupSoups, Stews and Chili Recipes, Soup Recipes, Beans and Peas,