Hearty Cannellini and Kielbasa Soup

Cannellini Kielbasa Soup Recipe

“Stick to your ribs” is the perfect idiom to describe this simple but wholesome soup. The broth is rich with a smoked flavor from the kielbasa and the cannellini beans are my choice bean for this soup. This is the recipe to prepare when you are hungry and need something hearty and fairly quick.

Cannellini and Kielbasa Soup

There is always a can of Cannellini beans stashed in my cupboard just for this occasion. They are one of the loveliest textured beans and suited perfectly for soups and white chicken chili. I prefer serving this soup with a crusty bread to help soak up some of the broth and dab up the last drop from the bottom of the bowl! Others like southern cornbread to crumble into the broth. Anyway you choose, this is some tasty soup!

Cannellini and Kielbasa Soup Recipe

If you like greens do consider adding them to this soup. They are a smash hit in this broth and packed with goodness every way you can think of.

Kielbasa Soup Recipe

Make sure you make plenty of this as it is perfect for packing for lunch. It just gets better in the fridge overnight. I know you have heard that said of chili etc. Well, it is true.

Cannellini Kielbasa Soup

Simple, hearty, healthy, and oh so YUMMY!!!!


Hearty Cannellini and Kielbasa Soup
  • 1 lb kielbasa
  • 1 teaspoon vegetable oil
  • 1 medium onion chopped
  • 2 ribs of celery chopped
  • 2 carrots chopped
  • 1 (15 oz) can cannellini beans
  • 1 large bay leaf
  • A pinch of dried whole thyme
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire
  • 2 large leaves of kale torn into pieces
  1. Cut kielbasa into bite size pieces. Brown lightly. Remove from skillet and add 1 tsp of vegetable oil to skillet. Sauté onion, celery and carrot just until they are tender but not browned.
  2. In a large pot add the sausage and sautéed vegetables. Add 2 quarts of water. Add can of cannellini beans with liquid they are canned in. Add spices and Worcestershire sauce. Bring to a boil and turn down on medium -low heat to simmer until desired stock thickness.
  3. Ten minutes before soup reaches desired thickness, add the kale and continue to cook just until tender but not mushy.

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