White Bean Soup with Kielbasa


It is the first day of May, and in Colorado it is snowing. So, today’s snow is GREAT snowball making spring snow.  My wife was throwing snowballs at our dog and he couldn’t figure out where it was coming from.  Once he did figure it out, he gave her a play bow!  Then, when she threw them again, he tried to catch them in his mouth.  Splat!  Totally hilarious.Two days ago it was sunny and in the upper seventies. But not today. I will not be grilling outside today. Today we will be making a quick soup to comfort ourselves. We were teased by spring, and then jolted back to winter. We need soup, and we need it now! Here is a quick and hearty soup recipe.

White Bean Soup with Kielbasa


  • Extra virgin olive oil

  • 3 garlic cloves, minced

  • 1 Tbsp minced fresh rosemary

  • Salt and pepper

  • 4 (16-ounce) cans cannellini beans, drained and rinsed

  • 4 cups low sodium chicken broth

  • 1 pound Kielbasa, cut into slices (or other sausages)

  • 6 slices bacon, chopped

  • 1 onion, chopped fine

  • 1 Tbsp lemon juice

  • 1/4 cup flour


  1. Cook Kielbasa in Dutch oven until crusty, 5 minutes.

  2. Remove and set aside.

  3. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes.

  4. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat.

  5. Cook onion in bacon fat until softened, about 5 minutes.

  6. Add salt, pepper, garlic, and rosemary, cook until fragrant, about 30 seconds.
  7. Sprinkle in flour and stir for about 3 minutes.
  8. Slowly add 1 cup chicken broth allowing time to let the broth thicken.
  9. Stir in remaining broth, and bring to boil.

  10. Reduce heat to medium low.

  11. Cover and simmer until beans are heated through, about 20 minutes.

  12. Add lemon juice and adjust salt and pepper if necessary.

  13. Ladle into bowls.
  14. Drizzle with olive oil and sprinkle with bacon.


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