Lunch / Dinner
Chicken, Kielbasa & White Bean Soup
Chicken, sausage, and beans — all substantial on their own — combine to create a soup with a whole host of filling elements. A mirepoix, cooked in the kielbasa bits, seasons the soup. Tomato paste helps to thicken it. And canned beans and rotisserie (or even leftover) chicken make it substantial with hardly any effort, so it’s on the table in just half an hour.
Ingredients
BROWN:
ADD:
DEGLAZE:
STIR IN:
Good To Know
Navy beans — AKA Yankee beans — are small and white. Dried navy beans require lengthy, slow cooking, but canned beans make a convenient shortcut.
Instructions
Brown kielbasa in oil in a pot over medium heat, 2–3 minutes; transfer to a paper-towel-lined plate.
Add onions, carrot, celery, and garlic to pot; cover and sweat over medium-low heat until vegetables are soft, stirring occasionally, 7–8 minutes. Remove lid, increase heat to medium-high, and stir in tomato paste; cook 1 minute.
Deglaze pan with wine and simmer until nearly evaporated, 3 minutes.
Stir in broth, tomatoes, beans and liquid, rosemary, and bay leaf; simmer 10 minutes.
Add chicken and kielbasa; simmer 3 minutes. Stir in lemon juice; season soup with salt, black pepper, and pepper flakes. Discard bay leaf before serving.
Brown the kielbasa to give it extra flavor, and to leave brown bits in the bottom of the pot.
A little tomato paste thickens the soup, adds color, and enhances the tomato flavor.
Add the canned beans along with the liquid — the salt in the liquid will flavor the soup even more.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 572
% Daily Value*
Total Fat 14g 21%
Saturated Fat 4g 20%
Cholesterol 88mg 29%
Sodium 658mg 27%
Carbs 64g 21%
Fiber 23g 92%
Protein 46g
*Percent Daily Values are based on a 2,000 calorie diet.