White Beans SOUP with Kale and Sausage

(from kylerhea’s recipe box)

Aficionados of Portuguese cooking will recognize this chunky soup as a classic with a twist. For the sausage, instead linguiça, found only in Portuguese-American neighborhoods, I use kielbasa because it is widely available and adds a delicious smoky flavor. Spanish chorizo or Italian sausage work well, too. I also make a vegetarian version, using smoked tofu or seared cubed tempeh in place of the meat.
Fast Fact: Yellow-fleshed potatoes contain small amounts of lutein and zeaxanthin, forms of carotene that are good for the eyes.
Quick Tip: For maximum flavor with less fat and no nitrites, look for the cooked turkey kielbasa from Wellshire Farms.

Source: Wildberries - link from this page

Serves 6 people

Categories: NT, SOUPS

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large Spanish onion, chopped, about 3 cups
  • 4 garlic cloves, finely chopped
  • 8 cups cold water
  • 1/2 bunch curly kale, stemmed and cut in 1/2-inch strips, 5 cups
  • 1 medium yellow-fleshed potato, peeled and cubed
  • 2 ounces reduced-fat, preservative-free turkey kielbasa, thinly sliced
  • 1/8 teaspoon dried red pepper flakes
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • Salt and freshly ground pepper

Directions

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the onions and sauté until translucent, 4 minutes. Mix in the garlic, and cook 1 minute.

  2. Pour in the water. Add the kale, potato, kielbasa, pepper flakes, and 1/2 teaspoon salt. Bring the liquid to a boil, reduce the heat, and simmer the soup, uncovered, for 20 minutes.

  3. Add the beans, and simmer until they are heated through, about 5 minutes. To serve, ladle the soup into deep soup bowls.

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