Kolbassa, Kale & White Bean Soup

Ingredients

• ​1/4 Grimm’s Kolbassa Sausage Ring sliced into 1/4 inch pieces
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 leek, diced (green & white part only)
• 5 cups low sodium chicken broth
• 1 bunch kale stems (removed leaves), roughly chopped
• 10-12 grape tomatoes, halved
• 1 bay leaf
• 2 cans white navy bean (or cannellini)
• pepper to taste

Preparation

1. Place a large pot on medium heat and heat olive oil.
2. Place sliced Kolbassa sausage into pan and brown (about 5-7 minutes), set aside on a plate.
3. Add garlic and leek to the pot, cook until garlic is golden.
4. Add in 4 cups chicken broth, bay leaf, grape tomatoes, and chopped kale, bring to a boil, then reduce to simmer and cover (about 5 minutes).
5. Take one can of beans and puree with remaining 1 cup broth.
6. Once kale is tender, add bean puree and remaining whole beans to the pot.
7. Stir and simmer for a few minutes, add pepper to taste.
8. Remove bay leaf, serve in bowls and garnish with freshly grated parmesan.