Kielbasa and Cannellini Bean Soup

Kimberly Killebrew

Creamy beans, smoky sausage, and a rich and savory broth make this the perfect comfort soup to cozy up to on a cold weeknight!

5 from 3 votes

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Servings

Calories 619 kcal

1 1/2 pounds kielbasa sausage , diced into 1/2 inch pieces
1 tablespoon oil
1 large yellow onion , chopped
2 cloves garlic , minced
2 medium carrots , peeled and diced
3 tablespoons tomato paste
15 ounce can fire-roasted tomatoes (do not drain)
30 ounces canned cannellini beans , rinsed and drained (can substitute Great Northern or navy beans)
4 cups chicken broth
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf

In a Dutch oven or stock pot, heat the oil over medium-high heat. Add the kielbasa and cook until it begins to brown. Add the onions and cook until they're soft and translucent, 5-7 minutes. Add in the garlic and carrots and cook for another 5 minutes. Add the tomato paste and give it a stir. Add the diced tomatoes, beans, broth, and seasonings. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 20-25 minutes. Discard the bay leaf. Add salt and pepper to taste.
Ladle the soup into bowls and sprinkle with some chopped parsley.

Keyword Kielbasa and Cannellini Bean Soup, Sausage and Bean Soup

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