Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa is rustic, hearty and some of the best soup you’ll make all fall and winter long!
This is probably something we can all agree on: January is a tough month.
I live in the southern United States so what’s to complain about you might ask. Well, instead of snowy and cold as in my home state of Wisconsin, we have a rainy and bone-chilling damp cold with a bleak gray landscape.
This rustic and hearty Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa will help get you and your crew through. Inspired by a visit a while back to my parent’s farmhouse in central Wisconsin while my mother was hospitalized, it’s comforting, soul-satisfying, bone-warming and was just what we all needed at the time.
My family is Polish and because cabbage is a mainstay in Polish cooking, it seems there’s always a head of cabbage in my father’s house. My father is a hunter, fisherman, gardener and forest forager so the freezer has everything from venison Polish sausage to bluegills to wild blackberries. The root cellar is stocked with everything from potatoes to salsa to sauerkraut.
Although cannellini beans (or white kidney beans) are used mainly in Italian cuisine, the Poles use them in Breton Beans or Fasolka po Bretonsku, a dish that originated in England but is very popular in Poland.
Having traveled to Krakow, Poland a couple of times, I was impressed by the variety of international cuisines one can enjoy there. It’s not all pierogi and stuffed cabbage!
Therefore, I used a combination of spices in this cabbage soup from other cuisines: Hungarian paprika adds to the East European feel of this soup and curry powder for an exotic Indian touch.
Warm crusty bread is all you need on the side. Stay warm and enjoy!
Helpful tools and equipment to make Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa (Affiliate Links):
- 2 tablespoons canola oil
- 1 large onion, finely chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 10 cups chicken broth
- 1 can (15-ounce) petite diced tomatoes, undrained
- 1 cup tomato or vegetable juice
- 1/2 head green cabbage, coarsely chopped
- 1 pound kielbasa (pork or turkey), halved lengthwise and thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon Hungarian paprika
- 1 tablespoon curry powder
- 3 cans (15-ounces each) cannellini beans, drained and rinsed
- salt and freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley
- Heat canola oil in a large, heavy pot over medium-high heat. Add the onion and cook 4 to 5 minutes or until it begins to soften.
- Add the carrot and celery and cook another 4 to 5 minutes or until softened.
- Add the chicken broth, tomatoes, tomato or vegetable juice, cabbage, kielbasa, garlic, paprika and curry powder.
- Bring to a boil, reduce heat, cover slightly and cook until the cabbage is tender approximately 20 to 25 minutes.
- Add the beans and heat through.
- Adjust seasoning if necessary and add salt and black pepper to taste. Stir in parsley.
Amount Per Serving Calories 384 Total Fat 22g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 14g Cholesterol 48mg Sodium 2228mg Carbohydrates 36g Net Carbohydrates 0g Fiber 8g Sugar 16g Sugar Alcohols 0g Protein 16g