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Kale and Sausage Soup
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.
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Course
Main Course, Soup
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
465
kcal
Author
Liren Baker
Ingredients
▢
2
tablespoons
olive oil
▢
1
leek
washed,trimmed, quartered, and sliced
▢
2
cloves
garlic
minced
▢
2-3
cups
Kielbasa sausage
diced
▢
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
COOK MODE
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Instructions
In a Dutch oven or 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.
Nutrition
Calories:
465
kcal
|
Carbohydrates:
28
g
|
Protein:
19
g
|
Fat:
31
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
62
mg
|
Sodium:
1160
mg
|
Potassium:
878
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
3602
IU
|
Vitamin C:
48
mg
|
Calcium:
141
mg
|
Iron:
3
mg
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