kielbasa kale & white bean soup

kielbasa kale & white bean soup


  • 12 oz Dietz & Watson Polska Kielbasa
  • 1 bag Dietz & Watson Parmesan Cheese
  • 1 1/2 cups Carrots, chopped
  • 1 1/3 cups Yellow Onion, chopped
  • 1 cup Celery, chopped
  • 4 cloves Garlic, minced
  • 3 cans Low-Sodium Chicken Broth
  • 1 cup Water
  • 1 tbsp Olive Oil
  • 1 tbsp Parsley
  • 1 tsp Rosemary, crushed
  • 1/2 tsp Oregano
  • 6 oz Kale, chopped
  • 2 cans Cannellini Beans, drained and rinsed


  1. Heat olive oil in a large pot over medium heat.
  2. Add Dietz & Watson Polska Kielbasa and cook until slightly browned, tossing occasionally.
  3. Remove kielbasa, while leaving oil in the pan, and place to the side.
  4. Return pot with oil to medium heat, add carrots, onion, celery, and saute. Add garlic and saute longer.
  5. Stir in chicken broth, water, parsley, rosemary, oregano and season with salt and pepper to taste.
  6. Bring to a boil over medium-high heat, and allow to gently boil for 10 minutes.
  7. Add kale and allow to boil an additional 10 minutes until kale and vegetables are tender.
  8. Stir in Dietz & Watson Polska Kielbasa and cannellini beans.
  9. Serve warm and top with Dietz & Watson Parmesan Cheese.

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