COOKING WITH THE SNAP: White Bean and Kielbasa Soup with Fresh Greens
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
White Bean and Kielbasa Soup with Fresh Greens
2 Cans (15.5 oz) Great Northern beans, drained
1 Can (14.5 oz.) diced tomatoes, undrained
1 Box (32 oz.) chicken broth, low sodium
1 Small onion, chopped
1/4- tsp salt
1 gallon-size zipper type bag mixed greens, stems removed and chopped
1 Pkg. turkey kielbasa, cut into small pieces
1 Cup macaroni (elbow or any other shape)
In large pot or Dutch oven, heat 1-2 Tablespoons of olive oil on medium heat.
Next, add and sauté onions and kielbasa until onions are tender. Add greens and sauté for a few more minutes. Add tomatoes and chicken broth.
Cook until greens are no longer tough. Approximately 15 minutes, stirring during cooking time. Add beans and macaroni and cook for another 6-8 minutes or until pasta is soft to the tooth.
From the Kitchen of Lori Ivey