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February 6, 2019

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White Bean, Kale and Kielbasa Soup

October 2, 2017



  • Yield: 6 servings




1 bunch kale or collard greens


1 tablespoon olive oil


8 ounces turkey kielbasa 


1 large leek (white and light green part only) or 1 bunch green onions, sliced


1 (15-ounce) can white beans, such as cannellini or navy beans, rinsed and drained


3 cups reduced-sodium chicken or vegetable broth


1/2 teaspoon coarse salt


Freshly ground black pepper




  1. Rinse kale, shake dry, and cut out and discard tough center stems. Roll leaves lengthwise into a tight tube and cut crosswise into 1⁄4-inch strips. Set aside.

  2. Heat oil in large, heavy saucepan over medium heat. Add kielbasa and cook until browned, about 5 minutes.

  3. Add leeks and cook over medium heat about 3 minutes. Add kale and cook until wilted, about 3 minutes.

  4. Stir in beans and chicken broth. Bring to a boil, then reduce heat and simmer until kale is tender, 10 to 15 minutes. Add salt and pepper.

  5. Ladle soup into bowls. 










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