Kielbasa, Bean & Kale Soup

Kielbasa, Bean & Kale Soup

There is definitely a chill in the air that is here to stay, a perfect time for some homemade soup. Make larger batches of soup so that the leftovers can be frozen into smaller portions. This way it is easy to pop the frozen soup into the microwave with no lid for two minutes to release the soup from its container then slide the frozen chunk into a saucepan. Heat the soup over low heat for about 30 minutes, flipping the frozen chunk occasionally until it is completely thawed and warmed. Of course the soup can always be defrosted completely before reheating which will take several hours. My freezer contains several soup options in four cup disposable containers by Ziploc.  Four cup containers yield about three bowls of soup. This way the soup choice does not have to be made from scratch every time it is presented at the table.

This recipe is fairly easy to make. The broth is flavorful and the sausage gives it just a little kick of heat, enough to enhance the beans and the kale. It freezes beautifully so the convenience of making a big batch will be greatly appreciated as the days get colder.

Kielbasa, Bean & Kale Soup

14 oz link of kielbasa sausage, sliced

1 T butter

2 T olive oil, divided

2 cups onion, diced

1 T garlic, minced

1 (14.5 oz) can Petite Cut Tomatoes with garlic and olive oil

1 (14.5 oz) can Fire Roasted Diced Tomatoes

2 qts. Chicken stock

1 T dried thyme

1 t dried oregano

¼ t red pepper flakes

1 bunch of kale, center ribs removed, leaves sliced 1/2” thick

2 (19 oz) cans cannellini beans, drained & rinsed

Sea Salt & pepper to taste

Parmesan cheese for garnish- optional

In a large sauté pan, heat 1 T olive oil over medium heat. Sauté the Kielbasa until golden and most of the fat has been rendered. Remove sausage from the pan and drain on a paper towel lined plate. Heat the remaining tablespoon of olive oil and the butter in a large stock pot over medium heat. Add the onions and sauté until translucent, about 8 minutes. Add the garlic and sauté for one minute. Add the tomatoes, the stock, thyme, oregano, red pepper flakes and the kale. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes or until the kale is cooked through. Add the beans and the sliced sausage, simmer for an additional 5-10 minutes or until the beans are heated through. Season the soup with sea salt and pepper to taste.  Ladle the soup into bowls and garnish with Parmesan cheese. Serve immediately or cool and freeze in smaller containers.

Yield 8-10 servings