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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 bj.drye@stanlynewspress.com 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
Olive oil
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