Big Rays White Bean, Kale, and Kielbasa Soup

This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to enjoy on those cool autumn evenings.

Step: 1

Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.

Step: 2

Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.

Step: 3

Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

Per Serving: 404 calories; protein 19.7g; carbohydrates 40.1g; fat 20.1g; cholesterol 37.6mg; sodium 869.8mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.