Big Ray's White Bean, Kale, and Kielbasa Soup


This kielbasa-bean soup recipe puts a Polish twist on a popular soup. The addition of Polish sausage makes for a hearty meal to enjoy on those cool autumn evenings.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins


  • 1 bunch kale, stems removed and discarded

  • 1 tablespoon olive oil

  • 8 ounces kielbasa sausage, sliced thin

  • 1 bunch green onions, sliced

  • 3 cups chicken broth

  • 1 (15.5 ounce) can white beans, drained and rinsed

  • ½ teaspoon salt

  • 1 pinch ground black pepper to taste

  • 1 pinch grated Parmesan cheese, or to taste


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

  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 onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.

  3. Pour chicken broth over the 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 with salt and pepper and top with Parmesan cheese.

Nutrition Facts (per serving)

404 Calories
20g Fat
40g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 404
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 38mg 13%
Sodium 870mg 38%
Total Carbohydrate 40g 15%
Dietary Fiber 9g 32%
Total Sugars 3g
Protein 20g
Vitamin C 145mg 725%
Calcium 285mg 22%
Iron 7mg 36%
Potassium 1322mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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