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White Bean, Kale, Kielbasa and Tortellini Soup

Updated: December 28, 2011 10:34AM


1 pound dried white beans, such as Great Northern, cannellini or navy

2 medium yellow onions, diced

2 tablespoons olive oil

4 garlic cloves, finely chopped

1 quart reduced-sodium chicken broth

2 quarts water, divided

1 (3-by-2-inch) piece of Parmesan rind, plus more cheese for garnish

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 bay leaf

1 teaspoon finely chopped fresh rosemary

8 medium carrots, peeled, halved lengthwise and cut into

1/2 -inch pieces (about 4 cups)

1 pound kielbasa or other smoked sausage (fully- cooked), sliced crosswise into

1/4 -inch pieces

1/2 to 1 pound fresh cheese tortellini

1 po

und kale, stems and center ribs discarded, leaves coarsely chopped

Cover beans under 2 inches of water in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans and rinse. Set aside.

In a large 8- or 12-quart stockpot over medium-low heat, cook onions in oil in stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, stirring frequently, about 1 minute.

Add beans, broth, 1 quart water, Parmesan rind, salt, pepper, bay leaf and rosemary and gently simmer, uncovered, until beans are just tender, about 45 to 50 minutes.

Stir carrots into soup and simmer 5 minutes. Stir in sausage, tortellini, kale and remaining quart of water. Cover and bring to a boil. Remove lid, stir, reduce heat and simmer, stirring occasionally, until kale is tender and pasta is cooked, about 10 minutes.

Remove bay leaf and Parmesan rind from soup. Season with salt and pepper to taste. Garnish with freshly grated Parmesan and serve with crusty bread.

Adapted from Soup & Bread Cookbook by Martha Bayne

Nutrition facts per serving: 557 calories, 22 g fat, 7 g saturated fat, 47 mg cholesterol, 64 g carbohydrates, 12 g sugars, 29 g protein, 1,578 mg sodium, 13 g fiber

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