Kale and Kielbasa Soup
Turkey kielbasa sausage is readily available in the refrigerated cured/cooked meats section of your grocery
store. High in protein and relatively low in fat, it is a hearty addition to this soup, creating a more stew-like
dish. The leftovers are worthwhile to have around. They freeze, if necessary, in an airtight container for up
to three months.
1 (15-ounce) can cannellini beans, rinsed
1⁄4 cup chopped onion
1 clove garlic, minced, or 1⁄2 teaspoon
bottled minced garlic
1 sprig fresh rosemary, or 1⁄4 teaspoon dried
1 cup chicken broth
1⁄2 cup chopped fresh tomatoes, or canned
7 ounces turkey kielbasa, cut into 1⁄2-inch
1–2 cups chopped fresh kale
Freshly ground black pepper
Grated or shredded Parmesan cheese,
1. Coat the inside of a 3 1⁄2-quart slow cooker with cooking
spray, if desired.
2. Add the beans, onion, garlic, rosemary, broth, tomatoes,
kielbasa, and kale. Stir well to mix.
3. Cover and cook on Low for 7 hours.
4. When ready to serve, remove rosemary sprig, and season
to taste with salt and pepper. Top individual bowls of soup
with Parmesan cheese, if desired.
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