Simple but tasty menu Big Ray's White Bean, Kale, and Kielbasa Soup :: You Have To Try

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

"This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to revel in on the ones cool autumn evenings."

Ingredients :

• 1 bunch kale, stems removed and discarded
• 1 tablespoon olive oil
• eight oz kielbasa sausage, sliced skinny
• 1 bunch inexperienced onions, sliced
• three cups hen broth
• 1 (15.5 ounce) can white beans, tired and rinsed
• half teaspoon salt
• 1 pinch floor black pepper to taste
• 1 pinch grated Parmesan cheese, or to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
• Heat oil in a huge, heavy saucepan over medium warmth. Cook and stir kielbasa in hot oil until browned, approximately five minutes. Stir inexperienced onion with sausage; prepare dinner until onions melt, approximately 3 minutes. Add kale; cook dinner and stir until kale wilts, approximately three minutes.
• Pour bird broth over kielbasa mixture; add beans and stir. Bring the combination to a boil, reduce heat to low, and cook dinner at a simmer until kale is absolutely gentle, approximately 15 minutes. Season aggregate with salt and pepper and pinnacle with Parmesan cheese.

Notes :

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