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Lunch / Dinner

Chicken, Kielbasa & White Bean Soup

Chicken, sausage, and beans — all substantial on their own — combine to create a soup with a whole host of filling elements. A mirepoix, cooked in the kielbasa bits, seasons the soup. Tomato paste helps to thicken it. And canned beans and rotisserie (or even leftover) chicken make it substantial with hardly any effort, so it’s on the table in just half an hour.

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Ingredients

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DEGLAZE:

STIR IN:

Good To Know

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

Instructions

Brown kielbasa in oil in a pot over medium heat, 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 kielbasa; simmer 3 minutes. Stir in lemon juice; season soup with salt, black pepper, and pepper flakes. Discard bay leaf before serving.

Brown the kielbasa to give it extra flavor, and to leave brown bits in the bottom of the pot.

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.

A little tomato paste thickens the soup, adds color, and enhances the tomato flavor.

Add the canned beans along with the liquid — the salt in the liquid will flavor the soup even more.

Add the canned beans along with the liquid — the salt in the liquid will flavor the soup even more.

Nutritional Facts

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