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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This may become a Christmas tradition at our house. It was a hit this year, warm, hearty, and delicious! Ingredients:
1 lb kielbasa, sliced 1/4-inch thick |
2 tablespoons vegetable oil |
8 garlic cloves, minced |
1 lb red kidney beans, soaked overnight, drained and rinsed well |
3 quarts chicken broth |
1 lb red potatoes, cut into 1/2-inch cubes |
6 ounces fresh kale, trimmed and torn into bitesize pieces (or spinach leaves) |
1/4 cup red wine vinegar |
1/2 teaspoon greshly ground black pepper |
freshly grated parmesan cheese |
Directions:
1. Heat vegetable oil in large Dutch oven over medium-low heat. Add kielbasa and brown well, about 15 minutes. Remove kielbasa from pot and set aside. Add garlic to reserved fat in pot and cook for 1-2 minutes, stirring constantly to prevent garlic from burning.
2. Add beans and broth, bring to a boil, reduce heat to simmer and cook, covered, for 1 hour.
3. Add potatoes, cover and cook for 30 minutes or until potatoes are tender.
4. Add kale or spinach to pot, cover and cook for additional 10-15 minutes. Add red wine vinegar and pepper and stir to combine. Ladle into soup bowls and top with grated Parmesan cheese.
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