Soup is always a comfort food because of it’s heart-warming broth and crazy good ingredients. This Kale, Kielbasa and Cannellini Bean Soup has rustic flavors, and hardy enough to keep you satisfied. It’s also on the healthy side of the equation, and can be prepared in minutes with simple ingredients.
I used a beef kielbasa with no nitrates, but you can use turkey kielbasa or other vegetarian varieties, if you prefer. The soup begins with sautéing the kielbasa first, to release its flavors into the pot, then onions and celery are added to cook until softened and delicious. Brown rice is added for textural reasons, not to mention some good-for-you whole grains. The kale and beans are the last to enter the pot, before being simmered away in a gentle chicken broth bath.
I just love a good bowl of soup when the weather is cold and rainy and this recipe is one that I think you will want to make over and over again because it’s so tasty, and easy to make. I like to serve it with a dusting of Parmesan cheese on top, and a rustic roll for dipping.
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
3 cups chopped kale, stems removed
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 and kale, stir to combine. Place lid back on pot and cook for 7 minutes. Remove lid and rosemary stem. Ladle soup into bowls and sprinkle with parmesan cheese, if desired. Enjoy!