White Bean, Kale and Kielbasa Soup

• Gluten free

• Meat

  • 8 oz Kielbasa or fresh italian sausage, mild or spicy

• Produce

  • 1 bunch Kale or collard greens
  • 1 Leek, large
  • 1 (15-ounce can White beans

• Canned Goods

  • 3 cups Chicken broth, reduced sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Salt, Coarse

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 oz Parmigiano-reggiano cheese

Found on relish.com

Ingredients

• 1 bunch kale or collard greens
• 1tablespoon olive oil
• 8ounces kielbasa or fresh Italian sausage (mild or spicy), thinly sliced crosswise
• 1 large leek (white and light green part only) or 1 bunch green onions, sliced
• 1 (15-ounce) can white beans, such as cannellini or navy beans, rinsed and drained
• 3cups reduced-sodium chicken broth
• 1/2teaspoon coarse salt
• Freshly ground black pepper
• 1 to 2ounces freshly grated Parmigiano Reggiano cheese

Directions

• Rinse kale, shake dry, and cut out and discard tough center stems. Roll leaves lengthwise into a tight tube and cut crosswise into 1⁄4-inch strips. Set aside. Heat oil in large, heavy saucepan over medium heat. Add kielbasa and cook until browned, about 5 minutes. Add leeks and cook over medium heat about 3 minutes. Add kale and cook until wilted, about 3 minutes. Stir in beans and chicken broth. Bring to a boil, then reduce heat and simmer until kale is tender, 10 to 15 minutes. Add salt and pepper. Ladle soup into bowls. Grate cheese on top. Recipe posted with permission from Steven Raichlen’s Man Made Meals (Workman Publishing Co., 2014).

Nutrition