Nourishing Kielbasa Soup with Gigante Beans and Crispy Toppers
Chase away the chill while doing something good for your body with this cozy, healthy soup full of hearty deliciousness. This recipe is a perfect blend of savory kielbasa, tender beans, and a medley of fresh vegetables, all simmered in a rich broth. We used gigante beans because they are big, beautiful and creamy – quite the show stopper! It’s worth the search – we found ours at Whole Foods in the bulk section and they are also available online at Rancho Gordo – but canned white beans will also work well. The toppers add a fun, textural element (to many soups, actually) and also make for a pretty visual. For a vegetarian option, omit the kielbasa, use veggie broth, and add any other toppers you’d like.
Kielbasa option Vegetarian option
Whether you’re cooking for your family or hosting friends, this soup is sure to impress. It’s easy to make, packed with nutrients, and can be customized with your favorite toppings! Give it a try and experience the warmth and comfort of a homemade meal that’s as good for your soul as it is for your taste buds! We recommend pairing with our 2021 Syrah Grand Klasse or 2022 Chardonnay Grand Klasse.
Nourishing Kielbasa Soup with Gigante Beans and Crispy Toppers
Serves 4-6
Recipe by Tanya Miller
Suggested wine pairing: 2021 Syrah Grand Klasse 2022 Chardonnay Grand Klasse
INGREDIENTS:
For soup:
- ½ pkg kielbasa or smoked sausage, quartered and sliced
- 2 14 oz cans gigante or cannellini beans, or 28 oz cooked dried white beans
- 2 stalks celery, thinly sliced
- ½ an onion, diced
- 1-2 c kale, finely shredded
- 3 c chicken stock
- 2 c beef broth (we love Trader Joe’s organic)
- 3-4 cloves garlic, minced
- Garlic salt, to taste
- Olive oil
For toppers:
- ½ pkg kielbasa or smoked sausage, quartered and sliced
- 4-6 Yukon or red potatoes, diced into ½ pieces
- 2 small or 1 med zucchini, quartered and sliced
- 2-3 medium carrots, sliced into thin rounds
- ~1 sprig of rosemary, chopped
- Aleppo pepper, to taste
- Garlic salt
- Olive oil
- Sour cream for garnish
- Recommended toppers for vegetarian option: Roasted pepitas and fresh dill
INSTRUCTIONS:
- If using dried beans, soak and/or cook beans according to the note below.
- Start the soup: Heat 1 Tbsp olive oil in a large pot over medium heat. Add carrots, celery and garlic. Saute 3-5 min, then add stock and half the kielbasa (if using). Turn heat down to low.
- Finish the soup: Add beans to the stock pot and gently stir so you don’t break up the beans. Taste for seasonings and adjust if necessary. Bring to a boil, then turn down and simmer for about 20 min so the flavors can meld. At the 20 min mark, add kale and cook for about 5 min more, until just barely tender.
- For the toppers:
- Oven method (less hands-on): Preheat oven to 425° and line a sheet pan with parchment paper. Add carrots, potatoes, Aleppo (to taste), rosemary, a tsp of garlic salt, and a drizzle of olive oil to sheet pan and toss to coat. Roast about 15 minutes, stirring once. Add remaining half of the kielbasa and the zucchini to pan, toss again and continue oven roasting until your desired level of caramelization is reached.
- Stovetop method: Heat a drizzle of olive oil in a frying pan to medium heat. Saute carrots, potatoes, Aleppo (to taste), rosemary, and a tsp of garlic salt together for about 10-15 minutes, stirring occasionally, until beginning to soften and lightly brown. Add remaining half of the kielbasa and the zucchini to the pan, toss again, and continue pan roasting, stirring occasionally, until your desired level of caramelization is reached.
- Serve in a bowl, add the toppers and a dollop of sour cream. Enjoy with our 2021 Syrah Grand Klasse or 2022 Chardonnay Grand Klasse!
NOTE: There is not one single method of cooking dried beans. At its most basic, you want to simmer the pot until the beans are soft. Soaking can speed up the process and vegetables or stock will make them more flavorful. It’s really that simple. For more details, please view How to Cook Beans in the Rancho Gordo Manner Recipe.