Big Ray's White Bean, Kale, and Kielbasa Soup recipe
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Ingredients
- 1 bunch kale, stems removed and discarded 1 tablespoon olive oil 8 ounces kielbasa sausage, sliced thin 1 bunch green onions, sliced 3 cups chicken broth 1 (15.5 ounce) can white beans, drained and rinsed ½ teaspoon salt 1 pinch ground black pepper to taste 1 pinch grated Parmesan cheese, or to taste
Nutrition Info
- 404.4 caloriescarbohydrate: 40.1 gcholesterol: 37.6 mgfat: 20.1 gfiber: 9 gprotein: 19.7 gsaturatedFat: 5.9 gservingSize: -sodium: 869.8 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Big Ray's White Bean, Kale, and Kielbasa Soup
Directions
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Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage, cook until onions soften, about 3 minutes. Add kale, cook and stir until kale wilts, about 3 minutes.
Pour chicken broth over 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 mixture with salt and pepper and top with Parmesan cheese.