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Kolbassa, Kale & White Bean Soup

Preparation Time
5 minutes
Cooking Time
30 minutes
Product(s) used


  • ​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


  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.