Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 onion, chopped
- •3 cloves garlic, chopped
- •1 (16 ounce) package kielbasa (Polish) sausage, diced
- •3 potatoes, cut into cubes
- •1 tablespoon salt
- •1 tablespoon ground black pepper
- •2 (14.5 ounce) cans chicken broth
- •1 cup water
- •1 (15 ounce) can red kidney beans, drained and rinsed
- •3 carrots, chopped
- •1 bunch kale, cut into thin ribbons
- •1 cup small elbow macaroni
- •6 tablespoons grated Parmesan cheese, or to taste
Instructions
- Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
- Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.
Nutritional Facts
Per 6 servings
- Calories: 580
- Carbohydrate: 61g
- Fat: 28g
- Fiber: 11g
- Protein: 23g
- Sugar: 6g
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