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Cozy Kielbasa and White Bean Soup: Easy One-Pot Meal

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A quick and satisfying one-pot soup featuring smoky kielbasa, creamy white beans, and tender kale in a rich, savory broth. Ready in about 45 minutes, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 12–14 ounces kielbasa, sliced into ½-inch rounds
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 medium yellow onion, diced small
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced small
  • 2 stalks celery, diced small
  • 4 cups low-sodium chicken broth
  • 3 cups chopped kale (stems removed)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Prep the ingredients: Dice the onion, carrots, and celery into small, uniform pieces (about ¼-inch). Mince the garlic. Wash and chop the kale, removing the tough stems. Slice the kielbasa into ½-inch thick rounds. Drain and rinse the beans.
  2. Brown the kielbasa: Heat a large Dutch oven over medium-high heat. Add the sliced kielbasa in a single layer (work in batches if needed). Cook for 3-4 minutes per side until deeply browned and caramelized. Use a slotted spoon to transfer the browned kielbasa to a plate. Do not wipe out the pot.
  3. Sauté the aromatics: Reduce heat to medium. If the pot looks dry, add the olive oil. Add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot.
  4. Add the garlic and seasonings: Stir in the minced garlic, dried thyme, bay leaf, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Add the broth and beans: Pour in the chicken broth and add the drained beans. Stir everything together, scraping the bottom of the pot. Bring to a gentle boil, then reduce heat to low.
  6. Simmer: Cover the pot and let the soup simmer for 15 minutes.
  7. Add the kale and kielbasa back: Stir in the chopped kale and the reserved browned kielbasa. Cook for another 5 minutes, uncovered, until the kale has wilted and turned bright green.
  8. Season and serve: Remove the bay leaf. Taste and add salt and black pepper as needed. Ladle into bowls and serve hot with crusty bread or a side salad.

Notes

Don’t rush the browning of the kielbasa—it’s the key to deep flavor. Use low-sodium broth and taste before adding extra salt, as kielbasa varies in saltiness. The soup thickens as it sits; add a splash of broth when reheating if needed. For a thicker soup, mash half a cup of beans against the pot before adding the kale.

Nutrition

Keywords: kielbasa soup, white bean soup, one-pot meal, easy soup recipe, cozy soup, fall soup, weeknight dinner

Find it online: https://prismtaste.com/cozy-kielbasa-and-white-bean-soup-easy-one-pot-meal/