A friend, whose birthday is in October, requested that for his present I gift him with a Soup of the Month meal. I handed over some of my soup cookbooks and this was one of his selections.
It came from an old(er) cookbook from Cooking Light. I added celery, changed the chicken broth to chicken stock, and added an extra can of beans. I made a double batch and it was a huge hit!
1 t. olive oil
1 medium onion, chopped
4 medium carrots, sliced
4 stalks celery, sliced
2 cloves garlic, minced
12 oz. turkey kielbasa, halved lengthwise and cut into ½ inch thick slices
8 cups low-sodium chicken stock
1 t. dried Italian seasoning
1 t. freshly ground black pepper
5 cans (15 oz.) Bush’s Best Beans – Great Northern, rinsed and drained
6 oz. package baby spinach, stems removed
Heat a large Dutch oven over medium-high heat with the olive oil.
Add onion, carrots, celery, garlic, and kielbasa and sauté 3 minutes, stirring occasionally.
Reduce heat to medium and cook 5 minutes.
Add chicken stock, seasoning and beans.
Bring to a boil, reduce heat, and simmer 10 -20 minutes.
Place two cups of soup in a blender, process until smooth. You can certainly use an immersion blender as well.
Return the pureed mixture to pan and simmer an additional 5 minutes.
Remove soup from heat.
Add the spinach, stirring until spinach wilts.
Ladle into bowls and top with chives if you'd like. Serving the soup in a bread bowl would be a nice touch as well.
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