I’m usually not one to brag, especially when it comes to my cooking. I wouldn’t be lying if I said that it’s been pretty hit or miss over the years, but I was cooking for two little girls for many years and they thought everything I made was yummy. God bless an immature palette.
I’m going to brag about this soup, however, which was somewhat of an accident and the second soup that I made when the fall season started. I’ve since made it two more times.
We got home later than planned one Sunday after driving forgotten items to Mariah at her school in Pennsylvania. After arriving, she informed us that her day was free, which was a not so subtle way of telling us that she was hoping for a nice meal somewhere. That was just fine with us as we’d planned on heading to New Hope so that we could have lunch and get my wedding band fixed by our jeweler there.
Our day together was lovely. I truly enjoyed my time with Mariah, our budding actress with dreams of Broadway. After another consistently delicious lunch at Karla’s, one of our favorite restaurants in downtown New Hope, and then picking up my ring, we drove Mariah back to school. It was over four hours of driving that day. I walked in the door at about 8:30 p.m, tired and stiff from sitting in a car for so long.
I decided to cook for dinner the next day since I knew that I would be home later than normal because of an appointment. I walked into my kitchen, planning on making Kielbasa, White Bean, Spinach Soup with Tomatoes, and just switching the spinach for kale since that’s what I had on hand. I started gathering my ingredients and realized that I was also missing the cannelloni beans and the regular diced tomatoes. hmmm…what do do……what to do……
I’ll tell ya what I did! I replaced the cannelloni beans with chickpeas and substituted the regular diced tomatoes with ones that had green chillies too. I put together one gosh darn tasty soup that my husband ate two huge bowls of and gushed about during the entire meal!!! (I think I feel like dancing….)
…….still dancing…….WOOP WOOP………aaaaaaaand stike a pose! Done.
This soup was flavorful, healthy and had a nice kick to it without being overwhelmingly spicy, which makes me sweat. I don’t like to sweat….especially when eating.
Another change that I made with this soup was that I took my time and used the mortar and pestle on the dried herbs, and cooked them a bit with the already soft onions, before adding in the other ingredients and then using some broth to deglaze the heck out of my soup pot to release those yummy bits at the bottom that add that fullness of flavor. Oh my goodness….
I’ll stop gushing now and just get to it. This soup will most definitely own a place of importance in my binder of our family’s favorites.
Here’s the printable.
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 large can of garbanzo beans or 2 smaller cans of any white beans, rinsed
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 2 tsp. dried parsley
- 6 cups of low sodium chicken broth (The Kielbasa will add a lot of saltiness.)
- 2 cans of diced tomatoes with green chilis (I used Rotel)
- 1 package of Kielbasa sausage, cut into small pieces (I used turkey Kielbasa)
- 4 to 5 packed cups of fresh kale, chopped
- Parmesan cheese, grated (optional)
- Heat your oil over medium high heat in a large pot.
- Cook the onions and garlic for a few minutes until soft but now brown, about 3 to 4 minutes.
- Crush your dried herbs together with a mortar and pestle.
- Add herbs to the pot and cook with the onion until fragrant.
- Add the kielbasa to the pot and cook a few minutes to brown a tiny bit, about 4 minutes.
- Add ½ cup of the broth to deglaze and scrape up all of the brown bits.
- Add the rest of the broth and all other ingredients, except spinach and Parmesan, and bring to a boil.
- Simmer for 20 minutes.
- Add in the spinach and simmer another 10 minutes.
- Serve with grated Parmesan on top or without it.