Navy beans — AKA Yankee beans — are small and white. Dried navy beans require lengthy, slow cooking, but canned beans make a convenient shortcut.

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Name: Chicken, Kielbasa & White Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: not set
Ingredients: 8 ounce kielbasa bias-sliced; 1 tablespoon olive oil; 1 1/2 cups onions diced; 1/2 cup each carrot and celery diced; 1 tablespoon fresh garlic minced; 1 tablespoon tomato paste; 1/4 cup dry white wine; 3 cups low-sodium chicken broth; 14 1/2 ounce can diced tomatoes in juice; 1 can navy beans; 1 sprig fresh rosemary; 1 dried bay leaf; 2 cups cooked chicken chopped; Juice of 1/2 a lemon; Salt black pepper and red pepper flakes to taste

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INGREDIENTS

8 ounce kielbasa ; bias-sliced
1 tablespoon olive oil
1 1/2 cups onions ; diced
1/2 cup each carrot and celery ; diced
1 tablespoon fresh garlic ; minced
1 tablespoon tomato paste
1/4 cup dry white wine
3 cups low-sodium chicken broth
14 1/2 ounce can diced tomatoes in juice
1 can navy beans
1 sprig fresh rosemary
1 dried bay leaf
2 cups cooked chicken ; chopped
Juice of 1/2 a lemon
Salt black pepper ; and red pepper flakes to taste

Servings

INSTRUCTIONS

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.

NOTES

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Chicken, Kielbasa & White Bean Soup

8 ounce kielbasa bias-sliced
1 tablespoon olive oil
1 1/2 cups onions diced
1/2 cup each carrot and celery diced
1 tablespoon fresh garlic minced
1 tablespoon tomato paste
1/4 cup dry white wine
3 cups low-sodium chicken broth
14 1/2 ounce can diced tomatoes in juice
1 can navy beans
1 sprig fresh rosemary
1 dried bay leaf
2 cups cooked chicken chopped
 Juice of 1/2 a lemon
 Salt black pepper and red pepper flakes to taste

Brown kielbasa in oil in a pot over medium, 2–3 minutes; transfer to a paper-towel-lined plate.

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.

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Nutrition

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Serving Size: 1 Serving (306g)
Recipe Makes: 5 Servings

Calories: 280
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 280

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