Ingredients
1tbspolive oil
12ozbeef polska kiebasa sausage,sliced into ¼-inch thick slices
1½cupscarrots,(about 3), chopped
1⅓cupsyellow onion,(1 medium), chopped
1cupcelery,(2 stalks) chopped
4clovesgarlic,minced
3canslow sodium chicken broth,(14½ oz)
1cupwater
1tbspdried parsley
1tspdried rosemary,crushed
½tspdried oregano
salt and freshly ground black pepper,to taste
6ozkale,thick ribs removed, chopped, about 1½ bunches. 5 oz if using pre-cut
2canscannellini beans,(14½ oz), drained and rinsed
parmesan cheese,shredded, for serving
Preparation
Heat olive oil in a large pot over medium heat. Add sausage and cook for about 5 minutes until slightly browned, tossing occasionally. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
Return pot with oil to medium heat, add carrots, onion, and celery and saute for 3 minutes while scraping bottom of pan to get the browned bits, add garlic and saute 1 minute longer.
Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste. Bring to a boil over medium-high heat, and allow to gently boil for 10 minutes.
Add kale and allow to boil for 10 minutes longer until kale and veggies are tender. Stir in cooked sausage and cannellini beans, add more broth to thin if desired.
Serve warm, top each serving with parmesan cheese and enjoy.
