Ingredients
Units
Scale
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 24 ounces turkey kielbasa, fully cooked, quartered and sliced
- 2 14.5 ounce cans cannelloni beans, drained
- 1 tablespoon tomato paste
- 3 tablespoons white wine
- 14.5 ounce can diced tomatoes
- 6 cups chicken broth
- 2 tablespoons fresh lemon juice
- 6 cups purple and green roughly chopped kale, packed
- Salt and pepper to taste
- Grated parmesan cheese to garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium high heat. Add onion and cook for 5 minutes, stirring occasionally, until softened and somewhat translucent.
- Add garlic, cook for another 30 seconds to 1 minute, until fragrant.
- Stir in cannelloni beans, sausage and tomato paste. Cook about 2 minutes, stirring occasionally until tomato paste darkens in color.
- Pour in white wine and stir, scraping the browned bits of the bottom of the pan.
- Add tomatoes, lemon juice, chicken broth, and kale. Bring to a boil.
- Partially cover the pot with a lid and reduce heat to a simmer. Cook until kale is tender, about 20 minutes.
- Season with salt and pepper to taste. Garnish with freshly grated parmesan.
- Cook Time: 30 mins