debodun
SF VIP
- Location
- way upstate in New York, USA
8 ounces turkey kielbasa, chopped into 1/4” cubes
1 large onion, chopped
1 large clove garlic, chopped
1 teaspoon olive oil
1 pound fresh kale, washed & chopped, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 cans (14 ounces each) reduced-sodium chicken broth
4 cups water
2 cans white cannellini or red kidney beans, or 1 of each
2 carrots, sliced
1 teaspoon dried leaf marjoram, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
Saute kielbasa, onion and garlic in oil in Dutch oven over medium-low heat until tender, about 10 minutes.
If using fresh kale, cut out stems and coarsely chop leaves. Set aside.
Add to the pot the chicken broth, 4 cups water, carrot, beans, marjoram, salt, pepper and frozen kale (if using this). Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the chopped leaves at this point to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes.
1 large onion, chopped
1 large clove garlic, chopped
1 teaspoon olive oil
1 pound fresh kale, washed & chopped, or 1 package (10 ounces) frozen chopped kale, thawed and drained
2 cans (14 ounces each) reduced-sodium chicken broth
4 cups water
2 cans white cannellini or red kidney beans, or 1 of each
2 carrots, sliced
1 teaspoon dried leaf marjoram, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
Saute kielbasa, onion and garlic in oil in Dutch oven over medium-low heat until tender, about 10 minutes.
If using fresh kale, cut out stems and coarsely chop leaves. Set aside.
Add to the pot the chicken broth, 4 cups water, carrot, beans, marjoram, salt, pepper and frozen kale (if using this). Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the chopped leaves at this point to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes.
Thanks Lois!
