Brown kielbasa in oil in a pot over medium, 2–3 minutes; transfer to a paper-towel-lined plate.
Add onions, carrot, celery, and garlic to pot; cover and sweat over medium-low heat until vegetables are soft, stirring occasionally, 7–8 minutes. Remove lid, increase heat to medium-high, and stir in tomato paste; cook 1 minute.
Deglaze pan with wine and simmer until nearly evaporated, 3 minutes.
Stir in broth, tomatoes, beans and liquid, rosemary, and bay leaf; simmer 10 minutes.
Add chicken and reserved kielbasa; simmer 3 minutes. Stir in lemon juice; season with salt, black pepper, and pepper flakes. Remove bay leaf before serving.
STEPS TO SUCCESS
Brown the kielbasa to give it extra flavor, and to leave brown bits in the bottom of the pot.
A little tomato paste thickens the soup, adds color, and enhances the tomato flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (306g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 147 (52%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 81mg||25 %|
|Sodium 928.4mg||32 %|
|Potassium 363.4mg||10 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 7.3g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 280
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