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TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE
2 T olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 c chopped fresh fennel bulb
4 garlic cloves, minced
1.5 T chopped fresh thyme
1/2 t dried crushed red pepper
10 c chicken broth
4 c chopped kale (1/2 bunch)
1 pound cannellini (white kidney beans), cooked, rinsed, drained
1 package cheese tortellini
1 c grated Asiago cheese or Parmesan cheese
Heat oil in heavy large pot over medium-high heat, add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, then add broth and bring to boil. Stir in kale and cannellini, reduce heat to low and simmer until kale is wilted, about 4 minutes. Add tortellini to soup and simmer until pasta is just tender but still firm to bite. Ladle in to warmed bowls. Serve, with cheese on the table. Serves 6. |
