Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
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!
Servings: 8
Ingredients
- 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 juice or vegetable broth
- 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
Instructions
- 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.
Notes
MAKE AHEAD:
- Can be made ahead 1-2 days. Refrigerate until needed.
- Reheat on the stovetop or in the microwave.
- Cool and place in airtight containers in the desired servings. Freeze 1-2 months.
- Thaw in the refrigerator. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 8 | Calories: 379kcal | Carbohydrates: 12g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1675mg | Potassium: 512mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4117IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 2mg