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Panera's Kale Soup With Kielbasa and Beans

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“This is the best Kale soup I have ever eaten. I will post it exactly as Panera's did, but I used 8 ounces of the turkey Kielbasa instead of 6 and 48 ounces of the chicken broth. Great with some crusty bread.”
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
  • 6 cups low sodium chicken broth
  • 2 cups water
  • 8 ounces kale, well washed, thick stems removed and leaves sliced or
  • 2 (10 ounce) packagesfrozen 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)

Directions

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

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