Total Time: 45 minutes
1 lb. turkey kielbasa, sliced
2 teaspoons vegetable oil
8 cloves garlic, minced
2 quarts chicken broth
1/4 pound ditalini pasta (or any tiny tube-shaped pasta)
6 ounces fresh kale, ribs removed and torn into bit sized pieces
1 15oz. can Teasdale kidney beans
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat a large Dutch oven or heavy pot over medium-low heat. Cook until the kielbasa is browned,
approximately 15 minutes. Remove the kielbasa from the pan and set aside.
Add 2 teaspoons of vegetable oil and the garlic to the pot and cook for 1 to 2 minutes, stirring
constantly to prevent the garlic from burning. Increase heat to medium-high and add the chicken
broth and pasta, cook covered, for about 15 minutes.
Wash and remove ribs from kale and tear into bite size pieces. Add the kale to the soup, cover
and cook for 10 minutes or just until it is tender, but not mushy.
Add kidney beans, cooked kielbasa, salt and black pepper and stir to combine. Ladle the soup
into bowls and serve.
Nutritional Information (amount per serving): Calories 352, Fat 6.4, Protein 28.5g,
Carbohydrates 48.2g, Fiber 9g.