Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Kielbasa and Kale Soup




Source of Recipe


-Phyl


List of Ingredients





3½ Cups [ 2 cans 13-3/4 oz. ea.] chicken broth
1 10 oz. package frozen chopped kale, collard greens or spinach*
8 oz. kielbasa or other fully cooked smoked sausage
1 (19 oz.) can cannelloni [white kidney beans] or other canned white beans
3/4 Cup uncooked pasta (elbow macaroni or Ditalini)
8 to 10 drops hot pepper sauce; optional



Recipe



1. Put broth and frozen chopped kale into a heavy 4-quart pot over high heat.
2. Slice sausage in 1/4 inch thick rounds. Add to pot. When mixture boils; reduce heat, cover and let simmer.
3. Meanwhile rinse and drain beans; add to pot with macaroni.
4. Simmer 8 minutes or until macaroni is tender. Stir in pepper sauce.

*Our family preference is spinach.
Suggestion: You might want to have an extra can or two of chicken broth on hand if you have soup left over as the pasta tends to drink up the broth on storing.