Tuscan Kale & White Bean Soup

As we prepare for the cold months ahead, it's a great time to consider a soup swap with neighbors and friends. No two soups will be alike and a potluck of soups presents a wonderful opportunity to try out new and trade old recipes.

November 01, 2016

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 carrots, sliced
  • ½ onion, chopped
  • salt and pepper
  • 2 garlic cloves, minced
  • ½ pound gluten-free kielbasa, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 can Great Northern beans, rinsed and drained
  • 2- by 2-inch Parmesan cheese rind
  • 1 bay leaf
  • 4 cups chopped kale (remove leaves from stems/center vein before chopping)
  • 2 tablespoons grated Parmesan, plus more for garnish

Instructions

1. Heat oil in a large Dutch oven or soup pot over medium heat. Add carrots and onions, then season with salt and pepper and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds, then add kielbasa and cook for 3 more minutes.

2. Add chicken broth, scraping the bottom of the pot to loosen brown bits, then add beans, Parmesan cheese rind and bay leaf. Turn heat to high and bring to a boil.

3. Stir in kale, then place a lid on the pot, turn heat down to medium-low and simmer until kale is tender, about 15 minutes. Stir in Parmesan cheese then taste and adjust seasonings to taste.

4. Remove bay leaf, then serve with additional Parmesan cheese sprinkled on top, if desired.

makes 6 servings

adapted from Iowa Girl Eats

Related Stories & Recipes

It's Soup Swap Season

As we prepare for the cold months ahead, it's a great time to consider a soup swap with neighbors and friends. No two soups will be alike and a potluck of soups presents a wonderful opportunity to ...

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 carrots, sliced
  • ½ onion, chopped
  • salt and pepper
  • 2 garlic cloves, minced
  • ½ pound gluten-free kielbasa, cut into bite-sized pieces
  • 4 cups chicken broth
  • 1 can Great Northern beans, rinsed and drained
  • 2- by 2-inch Parmesan cheese rind
  • 1 bay leaf
  • 4 cups chopped kale (remove leaves from stems/center vein before chopping)
  • 2 tablespoons grated Parmesan, plus more for garnish

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