Soup Week continues – tonight’s entry is my favorite of the week so far! White bean kale and sausage, a great combination. I think this will be the Halloween Night meal. We found the kielbasa at Whole Foods and it was a good one. Kris agreed this is a keeper! 
The Dutch oven is getting a workout this week. One great thing about making soup every night is you do not need to dirty many pans! Clean up is a breeze. Serve this soup in a large bowl and top with some parmesan cheese and you will be satisfied. Cheers!
Ingredients
- 12 Oz smoked kielbasa
- 3 carrots
- 2 stalks celery
- 1 medium onion
- 4 cloves garlic, minced
- 4 cups chicken stock
- 2 cans cannelli beans
- 5 Oz baby kale
- 1 T Italian spice blend
- Salt
- Pepper
- 1 T olive oil
- Parmesan cheese
Directions:
Heat olive oil in Dutch oven over medium high heat. Slice kielbasa and add to pan and brown for about 5 minutes. Remove kielbasa to a paper towel lined plate. Add carrots, celery and onion to pan. Cook for 3 minutes. Add garlic and cook for 1 minute more. Add stock, Italian spice, salt and pepper. Bring to boil and cook 10 minutes.
Add kale and cook for 10 more minutes, or until kale and carrots are tender. Toss in kielbasa and beans. Heat through and serve.