Recipe of the Week
Creamy white bean soup with kale
Courtesy of
Lisa Nourse
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Ingredients
8 oz. Kielbasa, thinly sliced (or if you like things spicier you can use hot Italian sausage)
1 Tbsp. olive oil
4 cloves garlic, minced
1/2 small onion, diced
2 14.5-oz. cans chicken broth
2 19-oz. cans cannelini beans, rinsed and drained
4 cups chopped kale
Method
Brown sausage in a large saucepan over medium-high heat about 4 minutes. Remove cooked sausage from the pan and drain in a colander. Set aside.
Add oil to pan and cook garlic and onions 30 seconds. Add broth and bring to a boil. Reduce heat, add beans and simmer 5 minutes.
Remove 1 cup of soup including beans and puree in blender until the mixture is smooth. Stir bean puree, cooked sausage, and chopped kale into soup and simmer until kale is just tender, about 5 to 7 minutes. Makes about 4 servings.
