Big Ray's White Bean, Kale, and Kielbasa Soup Recipe -
  • READY IN 45 mins

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

Recipe by  

"This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to enjoy on those cool autumn evenings."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
  2. Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
  3. Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.
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  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 1590 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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