|
|
|
 |
|
|
Creamy White Bean Soup With Kale and Kielbasa
Tasty and oh so smooth! Enjoy! |
 |
|
8oz. Kielbasa, thinly sliced
1 Tbls. Olive oil
3 Cloves Garlic, minced
2-14.5oz. Cans Chicken or vegetable broth
2-19 oz. Cans Cannelini or white beans
4 Cups (1 bunch) Kale, well washed, stemmed,and chopped
Salt and White Pepper, to taste
|
1. Brown the kielbasa in a large saucepan over med-high heat. Remove cooked kielbasa slices from pan. Set aside.
2. Add oil to pan and cook garlic*. Brown added garlic, remove the added portion and set aside. Add broth and bring to boil. Reduce heat, add beans, and simmer 5 minutes.
3. Remove 1 cup of soup including beans and puree in blender until the mixture is smooth. Stir bean puree, cooked sausage, and chopped kale into soup and simmer until kale is just tender, about 5 – 7 minutes.
Serve with a crusty bread.
Makes about 4 servings.
I like more garlic in mine. Puree additional browned garlic with mixture, and add to soup, simmer, then add kale.
You can use dry beans as well as canned.
Kale is a broad leaf vegetable.
|
 |
Preparation Time: 1 hour |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Christina M. Sullivan
California
United States |
|
|
|
|
| This recipe has been viewed 8553 times. |
|
|
|
