Kale, Bean & Sausage Soup
A friend recently moved out of state and left me with the remains of his pantry, which included two cans of cannellini beans and a rosemary plant. Aside from garbanzo beans, we don’t eat a lot of beans in my house as they tend to cause a ton of gas. Not wanting these beans to go to waste and knowing N would probably love them, I found a very simple soup recipe on Pinterest and went about making some simple adjustments.
Bonus points that the soup called for kielbasa, a sausage I grew up eating but haven’t had in a long, long time. We went old school and picked up the Hillshire Farms version. I’m sure this soup would be great with any sausage, but the kielbasa reminded me of my childhood.
The best part? It takes very little time to pull together, a requirement now that N is running around wreaking havoc. And what? No gas? We’ve found another bean we can digest. We’ll certainly be making this again.
Kale, Bean & Sausage Soup (adapted from Cooking Classy)
- 12 oz beef Polska Kiebasa Sausage, sliced
- 3-4 carrots, chopped
- 1 onion, diced
- 2-3 stalks celery, chopped
- 4 cloves garlic, minced
- 32 oz chicken broth (or more to taste)
- 2 Tbsp parsley, chiffonade
- 1 sprig rosemary
- 1/2 tsp oregano
- Salt and freshly ground black pepper, to taste
- 1 bunch of kale chopped (or half a bag from Trader Joe’s because I’m lazy)
- 2 (14.5 oz) cans cannellini beans, drained and rinsed
- parmesan cheese
- Heat olive oil in large pot and brown sausage. Remove sausage and leave just enough oil to sautee your veggies.
- Sautee carrots, onion, celery and garlic until onions are translucent. Season with salt & pepper to taste.
- Add chicken broth, parsley, rosemary, oregano and bring to a boil.
- After 10ish minutes, ad the kale and let it go for another 10 minutes (or until everything is cooked to your preference).
- Stir in sausages and beans.
- Season to taste. Add more broth or water so that it is to your liking.
- Ladle into bowls and sprinkle with cheese before serving.
This little lady loved it: