Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa

• Gluten free

• Meat

  • 1 lb Kielbasa

• Produce

  • 3 cans (15-ounces each cannellini beans
  • 2 Carrots, large
  • 2 stalks Celery
  • 4 cloves Garlic
  • 1/2 head Green cabbage
  • 1 Onion, large
  • 1/2 cup Parsley, fresh
  • 1 can Tomatoes, petite

• Canned Goods

  • 10 cups Chicken broth

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 tbsp Hungarian paprika
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Canola oil

• Drinks

  • 1 cup Tomato or vegetable juice

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 2 tablespoons canola oil
• 1 large onion, finely chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 10 cups chicken broth
• 1 can (15-ounce) petite diced tomatoes, undrained
• 1 cup tomato or vegetable juice
• 1/2 head green cabbage, coarsely chopped
• 1 pound kielbasa (pork or turkey), halved lengthwise and thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon Hungarian paprika
• 1 tablespoon curry powder
• 3 cans (15-ounces each) cannellini beans, drained and rinsed
• salt and freshly ground black pepper, to taste
• 1/2 cup chopped fresh parsley

Directions

• INSTRUCTIONS
• Heat canola oil in a large, heavy pot over medium-high heat. Add the onion and cook 4 to 5 minutes or until it begins to soften. Add the carrot and celery and cook another 4 to 5 minutes or until softened.
• Add the chicken broth, tomatoes, tomato or vegetable juice, cabbage, kielbasa, garlic, paprika and curry powder. Bring to a boil, reduce heat, cover slightly and cook until the cabbage is tender, approximately 20 to 25 minutes.
• Add the beans and heat through. Adjust seasoning if necessary and add salt and black pepper to taste. Stir in parsley.

Nutrition