Kale and Kielbasa Soup
Ingredients
  • 3tablespoons extra-virgin olive oilplus more for drizzling
  • 1pound kielbasacut into 1/4-inch chunks
  • 2each medium leekswhite and light green parts, halved and sliced
  • 1tablespoon chopped fresh thyme
  • 2cloves garlicchopped
  • 1 1/2teaspoons Paprika
  • 1/4teaspoon ground allspice
  • Big pinch crushed red pepper flakes
  • 1 can diced tomatoeswith their juices, 14 1/2-ounce
  • 1 1/2quarts low-sodium chicken broth
  • 2 bay leaves
  • kosher salt
  • Freshly ground black pepper
  • 2 medium russet potatoespeeled and chopped
  • 1ounces large bunch kaletough stems trimmed and leaves chopped (about 8or 8 cups chopped leaves)
  • grated Parmesan cheesefor serving
Instructions
  1. HEAT A LARGE Dutch oven over medium heat and add the olive oil. When the oil is hot, add the kielbasa and cook and stir until browned all over, about 5 minutes. Add the leeks and thyme and cook until the leeks are wilted, about 6 minutes. Add the garlic, paprika, allspice, and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes, chicken broth, and bay leaves and season with salt and pepper. Bring to a simmer, cover, and cook 30 minutes to develop the flavors.
  2. Add the potatoes and kale. Simmer, uncovered, to reduce the soup and concentrate the flavors a bit, until the kale and potatoes are very tender, about 30 minutes. Remove the bay leaves and serve the soup with a final drizzle of olive oil and some grated Parmesan.
Recipe Notes

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