Kale Parsnip & Sausage Soup | Kitchen Confidante

Simple Sundays | Kale, Parsnip & Sausage Soup

Kale Parsnip & Sausage Soup | Kitchen Confidante
Simple Sundays | Kale, Parsnip & Sausage Soup

Kale Parsnip & Sausage Soup | Kitchen Confidante

My stomach protested at the end of the Thanksgiving gluttony. After nearly a week of endless eating with my family, it was time to scale back to simpler meals and lighter fare. Besides, my feet were also tired of standing in front of the stove.

While I rested, home life slowly returned to normal and routines were resumed. And the rain came.

Downpours washed over the hills and dark clouds settled into the valley, barely letting the sun peek through. The cascading flow of water alternated with the melodic hum of lighter rain, and even the dog could not be persuaded to go outside with a sliver of prosciutto.

Kale Parsnip & Sausage Soup | Kitchen Confidante | Parsnips and Leeks Kale Parsnip & Sausage Soup | Kitchen Confidante | Leeks

Soup. It’s what is necessary this time of the year. Simple, non-fussy soups that don’t require hours of simmering. Just hearty enough to satisfy, but light enough to ease your stomach between the gluttony of the winter holidays. This Kale, Parsnip & Sausage Soup was what I needed to re-set, to re-charge, and rejuvenate. When the sun decides to return, I’ll be ready.

Kale Parsnip & Sausage Soup | Kitchen Confidante

Kale, Parsnip & Sausage Soup

Serves 4-6. | Prep: 5 minutes | Cook: 25 minutes

I'm not sure what I like best about this soup: the fact that it's hearty and nutritious or that it comes together in less than half an hour. Whatever the case, make sure you have some fresh bread to go along with it.

Ingredients

2 tablespoons olive oil
1 leek, washed and trimmed, quartered and sliced
2 cloves garlic, minced
2-3 cups diced Kielbasa sausage
3 parsnips, diced
3 cups kale, stems trimmed and leaves torn into 2 inch pieces
6 cups chicken stock
1 15 oz can Cannelini beans
Kosher salt, to taste
Freshly ground pepper, to taste

Instructions

In a Dutch oven over heavy pot over medium-low heat, cook the leeks and garlic in olive oil until wilted, about 4 minutes. Add the kielbasa, and stir until the sausage browns just a bit. Stir in the parsnips and cook for another 3 minutes, followed by the kale. Season lightly with salt and pepper. Stir in the chicken stock and bring to a boil, then lower heat to a simmer. Cook for about 8 minutes, stir in beans and season with salt and pepper as needed. Cook for two minutes more and serve immediately.

Comments

  1. Holly

    I’ve been obsessed with parsnips this fall and this looks perfect for one of the freezing nights in my apartment. Any suggestions on what I could replace the Kielbasa with (any other sausage that is) I don’t know if I can find it here.

    Reply
    • liren

      I’ve been obsessed with parsnips, too, Holly! Any smoked sausage will work well, perhaps you can find a Morteau? Let me know what you are able to find, I’m curious!

  2. Lisa {AuthenticSuburbanGourmet}

    Wasn’t the rain this morning just WILD! Hubby and I were facinated by the power of the storm and the sheer volume of rain. This soup looks simply divine . You have inspired me to make a sausage and bean soup tonight. Happy Sunday!!

    Reply
  3. Brian

    The perfect bowl of comfort! Though, it’s in the 60s here today! Crazy right? But I’ll be saving this for later

    Reply
  4. Eileen

    This combination sounds so good! I could definitely handle some hearty winter greens and roots right about now. :)

    Reply
  5. dumbnutt

    Amazing! Thanks for the ideas! I used apple chicken sausage instead.

    Reply
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