Name: Big Ray's White Bean, Kale, and Kielbasa Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Kale, stems removed and discarded - 1 bunch; Olive oil - 1 tablespoon; Kielbasa sausage, sliced thin - 8 ounces; Green onions, sliced - 1 bunch; Chicken broth - 3 cups; White beans, drained and rinsed - 1 (15.5 ounce) can; Salt - ½ teaspoon; Ground black pepper to taste - 1 pinch; Grated Parmesan cheese, or to taste - 1 pinch

Big Ray's White Bean, Kale, and Kielbasa Soup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Big Ray's White Bean, Kale, and Kielbasa Soup

1. Kale, stems removed and discarded - 1 bunch

2. Olive oil - 1 tablespoon

3. Kielbasa sausage, sliced thin - 8 ounces

4. Green onions, sliced - 1 bunch

5. Chicken broth - 3 cups

6. White beans, drained and rinsed - 1 (15.5 ounce) can

7. Salt - ½ teaspoon

8. Ground black pepper to taste - 1 pinch

9. Grated Parmesan cheese, or to taste - 1 pinch

How to cook deliciously - Big Ray's White Bean, Kale, and Kielbasa Soup

1. Stage

Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.

2. Stage

Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.

3. Stage

Pour chicken broth over the 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 with salt and pepper and top with Parmesan cheese.