All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

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 calories carbohydrate: 40.1 g cholesterol: 37.6 mg fat: 20.1 g fiber: 9 g protein: 19.7 g saturatedFat: 5.9 g servingSize: - sodium: 869.8 mg sugar: 2.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to enjoy on those cool autumn evenings.