Kale and Kielbasa Soup

Published on August 12, 2017 | By |

Ingredients

  • 3 T extra-virgin olive oil, plus more for drizzling
  • 1 lb Kielbasa, cut into 1/2-inch chunks
  • 2 medium leeks, white & light green parts, halved and sliced
  • 1 T chopped fresh thyme
  • 2 cloves garlic, chopped
  • 1 1/2 t paprika
  • 1/4 t ground allspice
  • Pinch crushed red pepper flakes
  • 1 (14 1/2 oz) can diced tomatoes, with their juices
  • 1 1/2 quarts chicken broth
  • 2 bay leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium russet potatoes, peeled and chopped
  • 1 large bunch kale, stems trimmed & chopped (about 8 oz or 8 cups chopped leaves)
  • Grated Parmesan for serving

Instructions

  • 1. Heat a large Dutch oven medium heat and add the olive oil. When the oil is hot, add the kielbasa and cook and stir until browned all over, about 5 minutes.
  • 2. Add the leeks and thyme and cook until the leeks are wilted, about 6 minutes.
  • 3. Add the garlic, paprika, allspice and red pepper flakes and cook until fragrant, about 1 minute.
  • 4. Add the tomatoes, chicken broth, and bay leaves and season with salt and pepper. Bring to a simmer, cover, and cook 30 minutes.
  • 5. Add the potatoes and kale. Simmer, uncovered, until the kale and potatoes are very tender, about 30 minutes.
  • 6. Remove the bay leaves and serve with a drizzle of olive oil and some grated Parmesan.

Instructions

  • 1. Heat a large Dutch oven medium heat and add the olive oil. When the oil is hot, add the kielbasa and cook and stir until browned all over, about 5 minutes.
  • 2. Add the leeks and thyme and cook until the leeks are wilted, about 6 minutes.
  • 3. Add the garlic, paprika, allspice and red pepper flakes and cook until fragrant, about 1 minute.
  • 4. Add the tomatoes, chicken broth, and bay leaves and season with salt and pepper. Bring to a simmer, cover, and cook 30 minutes.
  • 5. Add the potatoes and kale. Simmer, uncovered, until the kale and potatoes are very tender, about 30 minutes.
  • 6. Remove the bay leaves and serve with a drizzle of olive oil and some grated Parmesan.

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