Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Big Ray's Kielbasa, White Bean, and Kale Soup

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Snack Polish
Big Ray's Kielbasa, White Bean, and Kale Soup
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
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper to taste
  • 1 pinch grated Parmesan cheese, or to taste
Instructions
1
To prepare this dish, start by taking kale leaves and rolling them into compact cylinders before cutting them diagonally into thin strips.
2
Next, heat a generous amount of oil in a substantial saucepan over an intermediate temperature. Sear the kielbasa in hot oil until it develops a rich brown color, approximately 5 minutes. Combine the kielbasa with green onions and cook until they become soft, roughly 3 minutes.
3
Add the kale strips to the mixture and stir constantly until they have lost their crunch, around 3 minutes.
4
Pour chicken broth over the kielbasa mixture to create a liquid foundation, then add beans and stir well. Bring the entire mixture to a rolling boil before reducing the heat to a low simmer, allowing it to cook until the kale is completely tender, roughly 15 minutes.
5
Season with salt and pepper to taste before topping the dish with a generous helping of Parmesan cheese.