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