Kielbasi, White Bean & Kale Soup

Have I ever mentioned that I love soup? The second the temperatures dip below 60, I haul out my 1970’s crockpot (it’s amazing that thing is still intact, but I guess this was the era before planned obsolescence) and start perusing soup recipes.

Even though it’s practically summer now (anything after Memorial Day feels like summer to me) it’s been a bit on the cooler side here in Eastern Washington, which felt like a perfect excuse to make soup. (Also, I had some random ingredients that needed to be used up, and soup is a great way to combine a lot of disparate things.)

So. I had some kielbasi left over from a recent cookout, and a crapton of kale that had wintered over and my husband harvested before tilling the garden under. What to do? Make soup!

I count this recipe among my favorite soups. It’s hearty and flavorful without being overly heavy or too filling. Serve it alongside a good loaf of bread slathered with butter, and you’ve got a perfect cool weather meal.

This recipe makes enough for several meals (for two people) and is great leftover.

kale

Kielbasi, White Bean & Kale Soup

INGREDIENTS

  • Olive oil (I use two big “glugs”)
  • 1 medium onion, finely chopped
  • 2 large carrots, diced
  • 1 large potato, peeled and diced
  • 2 cloves garlic, minced (I’m lying, I use more like 8 – I love garlic!)
  • 1 pound kielbasi, chopped
  • 2 bay leaves
  • 2 (15 ounce) great northern beans or cannelini beans, drained and rinsed
  • 2 bunches kale, stems removed and roughly chopped
  • 8 cups chicken stock
  • Roughly grated Parmesan cheese

INSTRUCTIONS

  1. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and potato. Saute approximately 10 minutes. Add garlic and kielbasi, sautefor another 2-3 minutes.
  2. Place chicken stock in crock pot, then add the sauteed vegetables and kielbasi, along with the bay leaves. Turn on high.
  3. Add the chopped kale and stir. Place lid on crockpot and cook on high for 2-3 hours (this is a guesstimate – I usually just cook it until it starts smelling really yummy, the kale is nice and wilty, and all the other ingredients have cohesed).
  4. Serve topped with grated Parmesan or other hard cheese.

Buen Provecho!

4 thoughts on “Kielbasi, White Bean & Kale Soup

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