Oct 012016

Kale and White Bean Soup Three Ways


Super delicious Kale and White Bean Soup with polish kielbasa

Our “meatier” version with polish sausage.

This soup is destined to become your go-to fall/winter favorite. You can’t ask more from essentially a one-pot meal that’s this incredibly flavorful and nutritious (that part can be our secret.)

Our very versatile recipe delivers both vegetarian and carnivore happiness – even from the same pot if you simply divide it before adding any sausage. Want a vegan version? Just leave out the sausage and cheese all together. Even in it’s barest form this is a truly worthwhile dish.

Really, if there’s one recipe you try on our website – this might be the one. A meat-eater, vegetarian, and vegan walked into a bar – and you had no problem feeding them all. (Need it gluten-free? Swap the Orzo for a second can of beans or two cups of cooked rice stirred in at the end. Done!)

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Grating, chopping, simmering
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • kosher salt and black pepper
  • 1 15.5-ounce cans cannellini beans, rinsed
  • 4 cups (32 oz.) vegetable stock
  • 4 cups water
  • 1 cup orzo
  • 1 bunch kale, (we used Lacinato) thick stems discarded and leaves cut into skinny strips
  • 2 tablespoons chopped fresh rosemary
  • cup grated or shaved Parmesan (2 ounces), plus 1 piece rind (optional)
  • tablespoon fresh lemon juice
  • red pepper flakes
  • 1 package polish Kielbasa sausage or other sausage like Chorizo (optional)

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add the onion, garlic, celery, salt, and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
  3. Add the beans, pasta, kale, rosemary, vegetable stock, water, and Parmesan rind (optional).
  4. Cover and bring to a boil.
  5. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  6. Remove the Parmesan rind.
  7. Stir in the lemon juice and a few red pepper flakes.
  8. Stir in sausage until heated through (optional).
  9. Sprinkle with the shaved Parmesan before serving, (optional).

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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