If you like Kielbasa and greens then you MUST try this soup! Very simple to put together and incredibly delicious. The smokiness of the sausage compliments the kale really well. A big hit with even the kids (and it definitely helps that they love sausage). Not only is this an easy dish to throw together, but its super healthy, packed with lots of kale. We enjoyed this as a simple dinner, but the leftovers were great for lunch too. You could make this on the weekends and take it for lunch - easy, peasy. This recipe is a perfect one to add to your fall/winter meal rotation.
recipe based on http://farmflavor.com/kielbasa-and-kale-soup/
2 T olive oil
1 large onion, chopped
3 large carrots, chopped
1 stalk celery, chopped
16 oz bag of frozen kale (you can use fresh too, I just find frozen to be faster - no cleaning or prepping)
12 oz kielbasa, cut into pieces of your choice (I cut it lengthwise and then about 1/4 inch thick, so the results were half-moons)
5 cups chicken or vegetable stock
1 can white beans (cannellini)
1 bay leaf
salt and pepper to taste
Heat a large soup pot over medium-high heat. Start with the kielbasa, cutting it up into uniform pieces (I like to buy nitrate free and found this brand at BJs).
Heat 1 T of olive oil in the pan and add the sausage. Saute until browned.
Remove the kielbasa from the pot, allowing it to drain on some paper towels. Remove any remaining fat from the pan. Add another tablespoon of olive oil and saute the carrots, onions, and celery until tender, about 7-10 min.
Once the kale is done, it should look a little something like this:
Now you can add the browned kielbasa and the beans, along with the stock and bay leaf. I would recommend waiting until the end to add salt and pepper because it will depend on the type/brand of kielbasa you use as to how much you may need to satisfy your taste. Some are saltier and spicier than others.
Place the lid on the pot and allow it to come to a low boil over medium heat, stirring occasionally. Once it comes to a boil, turn the heat down to low and continue to cook the soup for an additional 30-40 minutes to allow the flavors to fully develop.