Last night my good friend, Theresa Steiner and I, held our first Wellness Wednesday on Instagram Live. Theresa is a marriage and family counselor, and my long-time girlfriend, since high school. Together we discussed how to “stay healthy” during these times, as I prepared this simple soup recipe. I think we are going to make this a “thing,” on Wednesday evenings at 5:00 p.m. PST, so if you missed us, either check it out on IGTV @genabellrecipes, or tune in for a new show this coming week.
The soup I prepared last night was a quick combination of Kale, Kielbasa and canned Cannellini beans. The flavors are both rustic, and hardy, but on the healthy side of the equation, and make the perfect one-bowl meal. I used a beef Kielbasa with no nitrates, but as I discussed, you can use turkey Kielbasa or any variety, or omit it altogether if you’re a vegetarian, and start by sautéing the onions and celery together.
I just love a good bowl of soup during the fall, when the weather is just starting to cool down, and this recipe is one that I think you will want make over and over again because it’s tasty, and so easy to make. I like to serve it with a dusting of Parmesan cheese on top, and a rustic roll for dipping. I hope to see you all next week for Wellness Wednesday.
12 ounces Kielbasa, any variety – sliced
1 small white onion, diced
3 stalks celery, sliced
1 quart chicken broth
1/2 cup brown rice
1 sprig fresh rosemary or 1 bay leaf
1 chicken bouillon cube
14 ounces cannellini beans, drained and rinsed
Parmesan cheese, for dusting – optional
salt & pepper
- In a Dutch oven or large pot, add 1 teaspoon olive oil and sliced Kielbasa. Place over medium-high heat and sauté for 4 minutes, until lightly browned.
- Add onion, celery, 1 teaspoon salt and 1/4 teaspoon black pepper, stir. Continue to sauté for 3 minutes. Add chicken broth, rice and rosemary, stir. Add bouillon cube and 1 cup water, stir. Turn heat to low and cover pot with lid. Cook for 40 minutes, or until rice is al dente.
- Remove lid and add white beans, stir to combine. Place lid back on pot and cook for 5 minutes. Remove lid and rosemary stem. Ladle soup into bowls and sprinkle with Parmesan cheese, if desired. Enjoy!