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Easy One-Pot Kielbasa and White Bean Soup for Cold Nights

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A rich, smoky, and hearty soup that converts even the biggest soup skeptics. Made in one pot with simple pantry ingredients, this thick and velvety soup is perfect for chilly nights and is a complete meal on its own.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound kielbasa sausage, sliced into half-moons
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 3 cups chopped kale (stems removed)
  • Salt to taste
  • Fresh parsley, chopped (for serving, optional)
  • Grated Parmesan cheese (for serving, optional)
  • Crusty bread (for serving, optional)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and celery. Mince the garlic. Remove the kale leaves from their tough stems and chop them roughly. Drain and rinse both cans of beans. Slice the kielbasa into half-moons about 1/4-inch thick.
  2. Heat the olive oil in your large pot over medium-high heat. Once it shimmers, add the sliced kielbasa in a single layer. Let it cook undisturbed for 3-4 minutes until the underside is nicely browned. Stir and cook for another 2-3 minutes until the kielbasa has rendered some of its fat and looks crispy around the edges. Use a slotted spoon to transfer the kielbasa to a plate and set aside. Don’t wipe out the pot.
  3. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot with the remaining kielbasa drippings. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent.
  4. Add the minced garlic, dried thyme, smoked paprika, black pepper, and red pepper flakes (if using). Stir constantly for about 30 seconds until the garlic becomes fragrant.
  5. Pour in the chicken broth and use your wooden spoon to scrape up all those browned bits from the bottom of the pot. Add the diced tomatoes (with their juices), the drained cannellini beans, and the bay leaf. Stir everything together.
  6. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 15 minutes.
  7. Return the browned kielbasa to the pot. Stir it in and let the soup simmer for another 5 minutes.
  8. Add the chopped kale in handfuls, stirring after each addition. Let it cook for 3-4 minutes until tender but still bright green. Taste the broth and add salt as needed.
  9. Remove the bay leaf and discard it. Ladle the soup into bowls and top with fresh parsley and a generous sprinkle of Parmesan cheese if desired. Serve with crusty bread for dipping.

Notes

Don’t rush the browning of the kielbasa for the best flavor. Season as you go, not just at the end. For a thicker broth, mash some beans with the back of a spoon and stir them back in. Let the soup rest for 10 minutes before serving for better flavor melding. The soup tastes even better the next day.

Nutrition

Keywords: kielbasa soup, white bean soup, one-pot soup, hearty soup, winter soup, comfort food, easy soup recipe

Find it online: https://tastytuck.com/easy-one-pot-kielbasa-and-white-bean-soup-for-cold-nights/