Low Carb Kale and White Bean Soup
How to Make It
Step 1
Heat a medium-sized saucepan over medium heat until hot. Add the avocado oil and swirl the pan. Add the kielbasa that has been sliced on a slight bias. Brown the sausage in the pan for about 2-3 minutes on medium heat or until nicely brown on both sides.
Step 2
Next, remove the sausage to a bowl. Add in diced white onion, minced garlic cloves, thinly sliced carrot, and chopped celery stalks. Add a pinch of salt to the vegetables and stir until browned for about 1-2 minutes on medium heat. Add a bay leaf as well. The ingredients above list a crumbled bay leaf but add one whole bay leaf as it is easy to remove.
Step 3
Add in the chicken broth and 2 cups of water. Bring the mixture to a low simmer and cook for 5-8 minutes. The vegetables should be half cooked at this point.
Step 4
Add in the kale and white beans. Simmer until the kale is wilted and the beans are heated. Serve immediately. Feel free to top the soup with chopped parsley.
Ingredients
- Extra virgin olive oil – 1 tablespoon
- Polska kielbasa, turkey and beef – 14 ounce
- White onion – 0.5 medium – 2 1/2″ diameter
- Garlic – 2 clove
- Carrots, raw – 1 medium – 6″ to 7″ long
- Celery, raw – 3 large – stalk – 11″ to 12″ long
- Bay leaf – 0.25 teaspoon
- Chicken Broth Reduced Sodium Canned – 1 qt
- Water – 2 cup
- Canned Beans Plain Cannellini – 0.5 cup
- Organic Lacinato Kale – 3 oz