Kielbasa soup
Recipe by Elaine Crawford Daguanno
1 pound kielbasa, sliced into thin rounds and cut in half (I cut them on an angle for interest)
1 pound rotini or macaroni pasta
1 pound fresh spinach
8 cups chicken stock or broth
3 cloves garlic, minced
2 cans (28 oz. total) cannellini beans, with juices
2 white onions, finely chopped
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
kosher salt and freshly ground pepper, to taste
Prep. Time → 15 min
Cook Time → 25 min
1. 1. In a large pot or Dutch oven, cook kielbasa over medium heat until browned on all sides. Use a slotted spoon to transfer kielbasa to a paper towel-lined plate.
2. Drain all but 2 tablespoons fat renderings from pot. Add onions and sauté until softened and translucent. 6-8 minutes. Season with salt and pepper.
3. Add garlic and red pepper flakes and cook for 1-2 minutes, or until fragrant.
4. Pour in chicken stock, pasta, beans (with juices), bay leaf and thyme. Bring mixture to a boil, then lower to a simmer. Cook for 10-15 minutes, or until pasta is al dente. (I found I can of beans was enough)
5. Add kielbasa and spinach and cook until spinach is just wilted.
6. Ladle into bowls and serve hot.
Optional: garnish with Parmesan cheese.
starters January 10, 2015 23:17
Author Recipe adapted from Foodie With Family
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