Although Tahoe hasn’t seen a fresh blanket of snow in a while, the air still carries that crisp, chilly bite—ideal weather for a cozy winter soup like Kale, Kielbasa, and White Bean.  This soup celebrates winter greens, pantry staples, and the kind of cooking that brings people together around the table.

A pot of kale, kielbasa, and white bean soup is one of those winter warmers that feels both rustic and deeply comforting—like something a grandmother might simmer all afternoon, even though it comes together quickly on a busy weeknight. It’s a soup built on simple ingredients that know how to make each other shine.

The result is a bowl that’s hearty but not heavy, nourishing without feeling virtuous, and perfect for cold evenings when you want something that feels like a hug. Serve it with crusty bread to catch every last bit of broth, and you’ve got a meal that’s humble, wholesome, and irresistibly cozy.

Kale, Kielbasa and White Bean Soup

1 Tbsp. olive oil

12 oz. beef Polska Kielbasa sausage, sliced into ¼-inch thick slices

3 medium carrots, chopped

1 yellow onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

5 cups chicken broth

1 cup water

1 Tbsp. chopped fresh parsley leaves

1 tsp. chopped fresh rosemary leaves

1 tsp. chopped fresh oregano leaves

Salt and pepper, to taste

1 Tbsp. apple cider vinegar

1 bunch lacinato kale, ribs removed, chopped

2 (14.5 oz) cans cannellini beans, drained and rinsed

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. Add apple cider vinegar and bring to a boil over medium-high heat. 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. 

–Jill Rozier, Lake Tahoe Markets

www.Lake Tahoe Markets.com