Kale, Kielbasa & Cannellini Bean Soup – Recipe! Image 1
Food, Main Courses

Kale, Kielbasa & Cannellini Bean Soup – Recipe!

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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.

Kale, Kielbasa & Cannellini Bean Soup – Recipe! Image 2


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

olive oil

salt & pepper

(Serves 4-6)

Kale, Kielbasa & Cannellini Bean Soup – Recipe! Image 3

Kale, Kielbasa & Cannellini Bean Soup – Recipe! Image 4

To Prepare:

  1. 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.
  2. 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.
  3. 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!



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