Ah, soup weather! Inspired by this week’s Market Bag, a bowl of something warm and hearty will make even the coldest days feel a little cozier. White Bean, Kale and Kielbasa soup is warm and comforting. We turn to this soup when we’re trying to be healthy. Full of nutritious ingredients like sausage, white cannellini beans, kale, carrots and celery, along with fresh herbs make this a tasty way to get vegetables and protein into your family’s diet with very little effort. With very little preparation and a quick simmer, this soup is ready to be paired with crusty bread or breadsticks for an easy weeknight meal.
White Bean, Kale and Kielbasa Soup
1 Tbsp. olive oil
12 oz. Kielbasa Sausage, sliced into ¼-inch thick slices
3 carrots, chopped
1 medium yellow onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
5 cups chicken broth
1 cup water
1 Tbsp. fresh parsley, chopped
1 tsp. fresh rosemary leaves, chopped
1 tsp. fresh oregano leaves, chopped
Salt and pepper, to taste
1 bunch kale, thick ribs removed, chopped
2 (14.5 ox) cans cannellini beans, drained and rinsed
Shredded parmesan cheese, for serving
Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside. Return pot with oil to medium heat, add carrots, onion, and celery and sauté 3 minutes (while scraping bottom of pan to get the browned bits), add garlic and sauté 1 minute longer. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat and allow to gently boil 10 minutes. Add kale and allow to boil 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans (you can add more broth at this point to thin if desired). Serve warm, top each serving with parmesan cheese.
Contributed by Lake Tahoe Markets www.LakeTahoeMarkets.com