Big Ray’s White Bean, Kale, and Kielbasa Soup Recipe

Directions

Ingredients :

1 bunch kale, stems removed and discarded

1 tablespoon olive oil

8 ounces kielbasa sausage, sliced thin

1 bunch green onions, sliced

3 cups chicken broth

1 (15.5 ounce) can white beans, drained and rinsed

½ teaspoon salt

1 pinch ground black pepper to taste

1 pinch grated Parmesan cheese, or to taste

Methods :

Step 1

Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.

Step 2

Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.

Step 3

Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.