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White bean, kale and kielbasa soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 bunch | kale |
| collard greens, alternative | |
| 1 tablespoon | olive oil |
| 8 ounces | kielbasa or fresh italian sausage, ( mild or spicey) thinly sliced crosswise |
| 1 large | leek,, ( white and light green part only) or 1 bunch green onions, sliced |
| 1 ( 15 oz) can | white beans, such as cannellini or navy beans, rinsed and drained |
| 3 cups | reduced sodium chicken broth |
| 1/2 tsp | coarse salt |
| Freshly ground black pepper | |
| 1 to 2 ounces | freshly grated parmigiano reggiano cheese |
1- rinse kale, shake dry, and cut out and discard tough center stems
Roll leaves lengthwise into a tight tube and cut crosswise into 3/4 inch strips. Set aside
2- heat oil in large, heavy saucepan over medium high heat. Add kielbasa and cook until browned, about 5 minutes.
3- add leeks and cook over medium heat about 3 minutes. Add kale and cook until wilted, bout 3 minutes.
4- stir in beans and chicken broth.
Bring to boil, then reduce heat and simmer until kale is tender, 10-15 minutes. Add salt and pepper.
5- ladle soup into bowls. Grate cheese on top
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