Recipe Library
White Bean, Kale & Kielbasa Soup Is Ready in Under 20 Minutes
Smoky slices of kielbasa mingle with tender kale and creamy white beans in a rich, savory broth that tastes deeply comforting and satisfying in every spoonful.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
Nutrition per Serving
- Calories
- 293
- Protein
- 15g
- Carbs
- 26g
- Fat
- 16g
- Fiber
- 6g
- Sugar
- 4g
- Sodium
- 605mg
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 1/2 ounces kielbasa, halved lengthwise and sliced (1 cup)
- 1 cup frozen chopped onion, thawed
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- .25 teaspoon salt
- .25 teaspoon ground pepper
- 4 cups low-sodium chicken broth
- 4 cups chopped kale
- 1 15-ounce can no-salt-added cannellini beans, rinsed
Instructions
- Heat oil in a large saucepan over medium-high heat. Add kielbasa and onion; cook, stirring, for 2 minutes. Add garlic powder, cumin, thyme, smoked paprika, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add broth, kale and beans. Cover and bring to a boil. Uncover, reduce heat to maintain a simmer and cook until the kale is tender, 5 to 7 minutes.