The famous soup is given a Polish twist in this kielbasa-bean soup dish. For a hearty supper to savor on those chilly autumn days, Polish sausage is added.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
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
Instructions
- Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
- Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
- Pour chicken broth over the 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 with salt and pepper and top with Parmesan cheese.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 9 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 870 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I added diced tomatoes and mushrooms a tbs of tomato paste and a quarter cup of red wine. We loved it
I made mine vegetarian by leaving out the sausage and using vegetarian broth Delicious!!
We added carrots to the mix.
My husband made this soup but used a slow cooker instead. It tastes phenomenal, is super healthy, and doesn’t require expensive or difficult to find ingredients!
I added 4 baby red potatoes, and seasoned it with Thyme, Rosemary and red pepper flakes from my spice rack! I added the beans in the last 10 minutes. Every spoonful is flavorful! I also used low sodium chicken broth, which was plenty salty. Great way to use up kale!
It seemed a little bland, so I added about 15 oz of tomato sauce while it was cooking, and some elbow macaroni at the end. Then it was delicious! I cooked the beans for 1.5 hours like he said then combined the ingredients and put it in the slow cooker all day.
Super easy, flavorful, healthy meal. Used turkey kielbasa. Added garlic, 1/2 can of leftover diced tomatoes and some leftover arugula. (Waste not, want not). Delicious!
We love this soup with homemade rolls to dip! I sear the kielbasa in my cast iron skillet (without oil) until it’s browned and crispy, then add it last. I also sometimes add pasta (small macaroni) or tortellini to it for a heavier meal AND fresh chopped cherry tomatoes. Very good!
Great basic recipe that was quick and easy to assemble and a perfect way to get greens into the diet. Just a few modifications: I used a 12oz package of kielbasa links and a pre-chopped, pre-washed 10 oz bag of kale, and about double the broth to allow for the larger amount of kale. I also took a tip from another reviewer and let the kale cook longer before adding the beans. I’d recommend using low or no-salt broths as the kielbasa was quite salty already, so I added a couple of diced potatoes to offset the salt.
I added garlic and carrots, and fresh sprigs of rosemary and thyme. So good for a short amount of time to make it!
I added sliced potatoes and red pepper.
Surprisingly, the kids liked it. They’d probably like it more if I added more beans.
Very tasty. Will definitely make again.
This is wonderful! I added some cooked crumbled bacon to the original recipe, just because I had it. Use low sodium chicken broth. My kids didn’t mind the Kale. They loved this! This will be a regular menu item!
Made this soup tonight and loved it! Definitely will make it again.
Excellent soup! Being of Polish descent, this caught my eye. I really enjoyed this with the kale (usually it’s cabbage). Not wanting the kale tough, I simmered it (bite-sized pieces) in half low-sodium chicken broth and half vegetable broth for about 30 min. I browned the chopped, skinless kielbasa and added it to the kale, along with an undrained can of cannellini beans. I didn’t have scallions on hand, so I gave a few good shakes of onion powder, as well as garlic powder. Then I simmered on very low for about 15 min. The topping of parmesan cheese really sends it over the top. I did change the method slightly, but I know I got the same delicious product in the end.
I loved it with 2 small changes. I added 2 cloves of garlic and simmered the kale mixture for about 10 minutes before adding the beans so that the beans didn’t break down too much, but the kale was tender. Delicious!
Made it with a few slight changes. I used low sodium chicken broth and low sodium vegetable broth split evenly. I browned the kielbasa with a few spices and then added the broth and simmered for about 20 minutes. At that time I added the beans without draining and then the the onions and then the kale. Simmered for 20 more minutes. Served but forgot Parmesan cheese. Still awesome. Definitely have to make this again.