This recipe was inspired by another soup recipe I found several years ago. I’ve since changed it up a bit to my liking and have to say it’s one of my favorite soups. It’s especially good when you have a cold because it’s full of insanely good for you foods like kale and carrots, and it has a slight kick which helps clear up the sinuses.
Even if you’re not sick, this is a great soup to make for a large group of people. It makes a lot! You can freeze the leftovers, but you will lose a touch of the flavor a good amount of the texture. I find the rice and kale don’t reheat as well.
This recipe calls for tuscan kale, but you can substitute regular kale. I’ve made this with and without beans as well and find it’s still delicious, just slightly less filling. We also prefer to use turkey polska kielbasa as it’s a bit leaner than regular kielbasa. Basically, this recipe is flexible and can be customized to your dietary preferences, so grab a large stock pot and get cooking!
- 2 Tbs olive oil
- 3 large carrots finely chopped
- 1 leek white and tender green parts only, finely chopped
- 26 oz turkey polska kielbasa cut into half moons
- 1 cup cooked white rice can substitute brown rice
- 2 cups tuscan kale chopped
- 28 oz can dicecd tomates
- 14 oz can of white beans
- 2 quarts vegetable broth
- 3 cups water
- 1 Tbs fennel
- 3 sprigs thyme or 1 tsp dry
- 1/2 tsp salt and pepper
- 1 tsp red pepper flakes
- In a large stock pot, heat olive oil over medium-high heat. Add carrots, leeks, fennel, salt and pepper. Sauté until fragrant and slightly softened, roughly 5 minutes.
- Add the beans and rice and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, and 3 cups water. Bring to a boil, then reduce the heat to a steady simmer.
- Add kale and let the soup simmer for about 15 minutes, stirring occasionally.
- Lastly, add the kielbasa and let cook for another 5 minutes.
- Remove the thyme sprigs and serve with parmesan on top if you’d like!
