White Bean, Sausage, and Kale Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rachael Ray's yummy hearty soup. I can't remember what magazine this was out of, but this soup is great!! Ingredients:
1 tablespoon olive oil |
1 lb kielbasa, cut into small pieces |
3 (15 ounce) cans cannellini beans |
2 garlic cloves, chopped |
1 bay leaf |
1 bunch kale, coarsley chopped |
1/2 cup grated parmesan cheese |
Directions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes.
3. Add the beans and garlic and cook, stirring occasionally, for 3 minutes.
4. Add the chicken broth, bay leaf and kale and bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
5. Discard the bay leaf.
6. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.
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