It seems that kale is all the rage these days, but incorporating greens like kale into soups goes back centuries. It provides a vibrant nutritional boost and crunch that brightens many a soup. Here’ s a simple, hearty white bean and kale soup fortified with kielbasa to turn a basic bowl of soup into a full-on meal. Serve with a hunk of good bread and butter and what else needs to be said?
How to make White Bean and Kale Soup
1 bunch kale, rinsed well in cold water
1/2 pound red potatoes diced ( I leave the skins on, but if you prefer peel them, it’s all good)
1/4 pound kielbasa
1 tablespoon extra virgin olive oil
1 onion diced
2 garlic cloves minced
2 quarts chicken broth
1 teaspoon salt
1 15-ounce can cannellini beans, drained and rinsed
Freshly ground pepper and salt to taste
Cut stems from kale and dice the remaining leaves into pieces about 1/2 inch in length.
Cut kielbasa into1/2-inch “coins.”
In a large Dutch oven or soup pot, add the olive oil and warm over medium heat.
Add onion and saute until clear, about 4 minutes.
Add garlic and continue cooking about 1 minute more.
Toss in the kielbasa pieces and cook for another minute to get some of the flavor into the pot.
Add kale and teaspoon of salt and mix thoroughly to incorporate.
Pour in water and bring everything to a boil.
Turn heat down and simmer for about 15 minutes.
Add beans and cook for about 7-10 minutes more.
Taste and add salt as necessary.
Finish with a generous grinding of black pepper and serve.
(I like my soups spicy, and often add a dash or three of hot sauce to this one.)
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.