Nancy Fuller’s Kale and Kielbasa Soup
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| Serving Size | 4 |
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• 3 Tbsp Extra-virgin olive oil, plus more for drizzling
• 1 lb Kielbasa, cut into 1/4 inch chunks
• 2 Medium leeks, white and light green parts, halved and sliced
• 1 Tbsp Chopped fresh thyme
• 2 cloves Garlic, chopped
• 1 1/2 tsp Paprika
• 1/4 tsp Ground allspice
• Big pinch crushed red pepper flakes
• 1 can Diced tomatoes with their juices, 14 1/2 oz
• 1 1/2 quarts Low-sodium chicken broth
• 2 Bay leaves
• Kosher salt
• Freshly ground black pepper
• 2 medium Russet potatoes, peeled and chopped
• 1 oz large Bunch kale tough stems, trimmed and leaves chopped (about 8 or 8 cups chopped leaves)
• Grated Parmesan cheese for serving
Directions
- 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.
- 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.
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