Rustic Cabbage and Kale Soup
- Number of Servings: 4
Ingredients
4 oz kielbasa, sliced and cut into bite-sized pieces4 cups chicken stock320 g potatoes, cut into bite-sized pieces1 T olive oil120 g garlic (approximately 2 large heads)200 g kale, washed, removed from the tough stem and torn into pieceshalf a large head of white cabbage, shredded or chopped as suits your fancy320 g beans, cooked (approx. 1 and a half cans)120 g parmesan cheese, hard (optional)
1. In a nonstick skillet, brown the kielbasa.
2. In a pot large enough to hold all the ingredients, add the chicken stock and potatoes. Cover and bring to a boil.
3. Once the kielbasa is browned and crispy on the outside, remove from the pan and set aside.
4. Add the garlic and the olive oil to the skillet and cook for a few minutes. Watch the garlic vigilantly to prevent burning!
5. Add the kale to the skillet of garlic and olive oil. Stir to coat with garlic and oil. Cook until bright green, then remove from the heat.
6. When the potatoes have almost reached the desired tenderness, add the cabbage to the pot with the cabbage and chicken stock.
7. When the cabbage is approaching the desired tenderness, add the kale, white beans, and the kielbasa to the soup.
8. Simmer for a little while, then remove from the heat.
9. Refrigerate for 24 hours (this is optional, but will make it better).
10. Reheat.
11. Serve with 30 g. chunks of parmesan cheese for each person to grate into their soup.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELSHADOAN.
2. In a pot large enough to hold all the ingredients, add the chicken stock and potatoes. Cover and bring to a boil.
3. Once the kielbasa is browned and crispy on the outside, remove from the pan and set aside.
4. Add the garlic and the olive oil to the skillet and cook for a few minutes. Watch the garlic vigilantly to prevent burning!
5. Add the kale to the skillet of garlic and olive oil. Stir to coat with garlic and oil. Cook until bright green, then remove from the heat.
6. When the potatoes have almost reached the desired tenderness, add the cabbage to the pot with the cabbage and chicken stock.
7. When the cabbage is approaching the desired tenderness, add the kale, white beans, and the kielbasa to the soup.
8. Simmer for a little while, then remove from the heat.
9. Refrigerate for 24 hours (this is optional, but will make it better).
10. Reheat.
11. Serve with 30 g. chunks of parmesan cheese for each person to grate into their soup.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELSHADOAN.
Nutritional Info Amount Per Serving
- Calories: 523.2
- Total Fat: 20.9 g
- Cholesterol: 40.4 mg
- Sodium: 1,014.1 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 10.4 g
- Protein: 31.9 g
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