White Bean Soup with Turkey Kielbasa Sausage and Kale is a hearty dish of stick-to-your-ribs, warm-up-your-toes goodness. With a nod to its Italian origin, we mix it up by adding Kielbasa and bump up the nutrients with kale. Serve with freshly grated Parmesan cheese and crusty Italian bread.
- 1 pound white beans (my preference is Great Northern)
- olive oil, about a tablespoon
- 1 medium onion, minced
- 3 garlic cloves, minced
- 2 carrots, small diced
- 2 celery stalks, small diced
- 1 lb smoked kielbasa sausage (or your preference), cut into half-moon slices
- 6 cups chicken stock
- (15oz) can fire roasted diced tomatoes, undrained
- 4 cups chopped fresh kale
- fresh parsley, chopped, for garnish
- Parmesan cheese, for garnish
Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain and rinse.
Place the beans in a large stockpot and add enough cold water to barely cover. Simmer over medium heat for about 1-1/2 hours, or according to package instructions. Remove beans from the pot and drain any liquid. Set aside.
In the stockpot add 1 tablespoon olive oil and heat over medium-high. Then add the onion, garlic, carrots, and celery; saute until the vegetables begin to soften. To the veggies add the kielbasa and continue to cook another minute or until the sausage begins to brown. Add the chicken stock, tomatoes, and kale. Bring to a boil, reduce the heat and simmer for 5-7 minutes, or until the veggies are tender. Add the cooked beans (or canned), salt and pepper to taste.
Ladle into bowls, top with fresh parsley and Parmesan cheese.
Shortcut: Although I love to cook my own beans, sometimes I simply don’t have the time. Substitute two 15-oz cans of white beans, drained and rinsed. Add them at the end of the cooking time.