Panera's Kale Soup With Kielbasa and Beans

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    teaspoons olive oil
  • 6
    ounces smoked turkey kielbasa, chopped
  • 1
    onion, large, chopped
  • 1
    celery, chopped
  • 1
    garlic clove, minced
  • 2
    cups water
  • 8
    ounces kale, well washed, thick stems removed and leaves sliced or
  • 2
    (10 ounce) packages frozen kale, thawed and squeezed dry
  • 12
    ounces red potatoes, cut in 1/2 inch pieces with skin
  • 12
    teaspoon smoked paprika
  • 12
    teaspoon hot sauce
  • 14
    teaspoon salt
  • 1 12
    cups cooked white beans, rinsed and drained (I used a 16 ounce can cannelini beans)
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DIRECTIONS

  • Heat olive oil in a large soup pot over medium heat.
  • Add kielbasa and cook until browned well all over, about 5 minutes.
  • Remove to a bowl.
  • Add onion and celery to pot and cook until soft, about 5-6 minutes.
  • Add garlic and cook for 1 minute.
  • Return kielbasa to pt and add broth, water, and kale.
  • Bring to boil over high heat and then reduce heat to medium-low.
  • Cover and simmer until kale begins to wilt,about 10 minutes.
  • Stir in potatoes, paprika, hot sauce, and salt.
  • Simmer, covered until potatoes and kale are tender, about 20 minutes.
  • Add beans and cook until just heated through, about 5 minutes.
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