White Bean, Baby Kale & Kielbasa Soup
I wasn’t too hot on the school lunches in elementary & sometimes my Mom didn’t have time to make me lunch in the morning so I used to be quite hungry sometimes when I would get home. So you can understand how I was able to eat pork & beans sometimes as an after school snack with a chopped up hot dog 🤪 I only call it a snack because my Mom & Dad would arrive home shortly afterwards & we would all sit down to a huge feast of one of my Mom’s fabulous Puerto Rican dishes 😋😋😋. This soup is definitely an upgrade from my home snack creation but the flavor brings back many memories of just being a kid. My kids thoroughly enjoy this soup and like to take some of their Dad’s bread & dip it in the bottom of the bowl and of course saving the kielbasa for last! 🤪😋💛
1 lb of small dried white beans soaked overnight in water.
2 shallots (chopped)
4 garlic cloves (finely chopped)
2 medium carrots (chopped)
1 bay leaf
8 oz or more of baby kale
Kielbasa sausage (12 oz, cut into slices)
Salt to taste or a Parmesan rind
5 cups of chicken stock
4 or more cups of water
In a large soup pot on medium high add in a tablespoon of oil and sauté about a 1/4 of the kielbasa. You want to render out some of the fat, about a tablespoon. Then add in the shallots and carrots and cook this for a few minutes. Add in the garlic and bay leaf. Now the soaked beans. Toss everything together and cook this down for another few minutes. Add in the stock and water. Bring the soup up to a boil and lower the temperature to medium low and cover it for about 1 hour stirring occasionally. Check the beans and see if they are tender and if they need more time to cook. You will also need to check the consistency of your soup to see if it needs more water. You can add in the baby kale at this point and you can also crisp up the rest of the kielbasa in a separate skillet to add as a topping to your soup bowls. 😋😋😋
1 lb of small dried white beans soaked overnight in water.
2 shallots (chopped)
4 garlic cloves (finely chopped)
2 medium carrots (chopped)
1 bay leaf
8 oz or more of baby kale
Kielbasa sausage (12 oz, cut into slices)
Salt to taste or a Parmesan rind
5 cups of chicken stock
4 or more cups of water
In a large soup pot on medium high add in a tablespoon of oil and sauté about a 1/4 of the kielbasa. You want to render out some of the fat, about a tablespoon. Then add in the shallots and carrots and cook this for a few minutes. Add in the garlic and bay leaf. Now the soaked beans. Toss everything together and cook this down for another few minutes. Add in the stock and water. Bring the soup up to a boil and lower the temperature to medium low and cover it for about 1 hour stirring occasionally. Check the beans and see if they are tender and if they need more time to cook. You will also need to check the consistency of your soup to see if it needs more water. You can add in the baby kale at this point and you can also crisp up the rest of the kielbasa in a separate skillet to add as a topping to your soup bowls. 😋😋😋