Kielbasa And White Bean Soup
serves 2-4
Kielbasa has so much flavor that this soup doesn't really need much extra seasoning. Be sure to taste before you add any salt.
1/2 pound kielbasa, sliced into 1/4-inch half-rounds
1 tablespoon olive oil
2 15-ounce cans white beans, rinsed and drained
1 medium onion, diced
1 cup low-sodium chicken broth
3 cups water
1/4 cup chopped fresh parsley
prep: 10 minutes
total: 35 minutes
can opener
colander
medium saucepan
1. Prep the ingredients. Slice the kielbasa in half lengthwise then cut into 1/4-inch half-rounds. Drain and rinse the beans and set aside.
2. In a medium saucepan, heat the oil over medium heat. When it's hot and shimmering, add the kielbasa and let it brown for 2-4 minutes. Add the onions and cook, stirring often, for another 4-6 minutes until the onions soften.
3. Pour in the water, broth and beans. Stir to combine, then bring to a boil. Reduce the heat to a simmer and cook until the beans start to fall apart, 10-15 minutes. Stir in the parsley before serving.
2. In a medium saucepan, heat the oil over medium heat. When it's hot and shimmering, add the kielbasa and let it brown for 2-4 minutes. Add the onions and cook, stirring often, for another 4-6 minutes until the onions soften.
3. Pour in the water, broth and beans. Stir to combine, then bring to a boil. Reduce the heat to a simmer and cook until the beans start to fall apart, 10-15 minutes. Stir in the parsley before serving.
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