I've seen recipes for soups of this kind for years... but last weekend I saw yet another one and somehow knew it was time to try it. Just made it... and will be making it again. Bryce noted that it's very reminiscent of ham & beans. Which it is... but faster and a little lighter.
1 package smoked kielbasa (14 oz... more than the recipe called for, but I didn't have any other pressing uses for the rest and it wasn't too much in the final dish)
1 medium onion (or leek or bunch of green onions)
up to 1 T. olive oil
1 bunch kale
1 15 oz. can white beans, drained and rinsed
3 c. chicken broth
salt & pepper, to taste
chunk of parmesan rind, if you've got it
grated parmesan for serving
This is most easily made in a large skillet (I think mine is 5 qt, though it could have been smaller) or you could cook through onions in a smaller skillet, then transfer to a bigger saucepan.
Rinse kale & remove tough center stems. Roll leaves lengthwise and slice crosswise into 1/4"-3/8" strips.
Slice kielbasa thinly (1/4" or less) and brown in skillet. Drain most of the fat. Add onion and a little olive oil and cook over medium heat for about 3 minutes. Add kale and cook until wilted. Add chicken stock, beans, and parmesan rind (if using). Bring to a boil, then lower heat and simmer for about 15 minutes. Taste and add salt & pepper as desired. Into bowls, sprinkle with a little parmesan, and eat with garlic toast. Never underestimate the power of garlic toast!
