Holiday Soup
2 T. The Tasteful Olive Baklouti Green Chili Pressato olive oil (plus more for serving, if desired)
1 lb. kielbasa, sliced into 1/4” rounds
8 cloves garlic, minced
1 lb. red potatoes, cut in 1/2” cubes
8 c. chicken stock
2 t. fine Himalayan pink salt (available at The Tasteful Olive), divided
1/2 t. freshly ground black pepper
2 (15 oz. cans) light red kidney beans, drained and rinsed
1 (15 oz. can) cannellini beans, drained and rinsed
1 bunch kale, washed and torn into bite sized pieces
2 T. The Tasteful Olive Bourbon Maple dark balsamic
Crusty bread, for serving if desired
Place a large soup pot over medium-low heat and add the olive oil. Add the kielbasa and saute, stirring occasionally, for 12-15 minutes. You want the kielbasa to be nicely browned and the fat rendered. Using a slotted spoon, transfer the kielbasa to a plate and set aside. Add the minced garlic to the pan drippings and saute for 1-2 minutes, stirring constantly so the garlic doesn’t burn.
Add the potatoes, chicken broth, and 1 t. salt to the pot. Bring to a gentle boil, reduce the heat to a simmer, cover, and allow to simmer for 15-20 minutes, until the potatoes are nearly tender. Stir in the drained and rinsed beans and an additional 1 t. salt and simmer for an additional 10 minutes.
Stir in the kale, cover, and cook for an additional 5-10 minutes (seek cook’s note below), just until tender but not mushy. Stir in the balsamic vinegar and the reserved kielbasa. Taste and season with additional salt and pepper, if needed. Top with an additional drizzle of olive oil, if desired. Serve with crusty bread.
Cook’s Note: If meal prepping, saving leftovers, or not eating the entire pot of soup at once, add kale to individual serving bowls to prevent it from becoming wilted. Simply place a handful of kale in each bowl and ladle the hot soup over it!
Recipe inspired by Alton Brown's Christmas Soup
