Even though today ended up being a lovely day and not all that cool, I am still in fall mode and in the mood for Fall-ish foods. It doesn’t help that I have family over in Italy right now on vacation. It makes me want to eat all kinds of Italian style food… So, thought I would give this recipe a try! The result, a delicious, healthy soup! I loved it! And so did the rest of the family, even the kids. We served it with some yummy garlic bread on the side.
Tuscan Kale and White Bean Soup
Recipe adapted from www.iowagirleats.com (Love her recipes!)
1 Tbsp. olive oil
5 large carrots, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 package all natural chicken sausage, sliced
6 c. chicken broth
1 can great northern beans, drained and rinsed
2×2 parmesan cheese rind
1 bay leaf
6 cups chopped baby kale (see note)
2 Tbsp. shredded parmesan plus more for garnish
*Baby kale is more tender. If using regular kale, be sure to remove tough stems before chopping
In a large soup pot, heat oil over medium heat. Add onions and carrots, season with salt and pepper, and cook until tender, about 5 minutes. Add garlic and cook another 30 seconds before adding kielbassa. Cook for another 3 minutes.
Add chicken broth, beans, cheese rind, and bay leaf. Turn heat up to high and bring to a boil. Add in kale and cover with a lid. Turn heat down to medium-low and simmer for about 15 minutes. Stir in shredded parmesan cheese, taste and adjust seasoning as necessary.
Remove bay leave (parmesan rind can stay in as it will continue to flavor leftovers) and serve with additional parmesan cheese on top if desired. Serve with crusty bread on the side. Enjoy!
Husband Rating: 8 out of 10
Food for Thought: If you want to do this for the freezer, I would suggest cooking it all the way, cooling it, and then freezing. I have not tried it but it seems like it should work.