Kielbasa Soup

Ingredients

• 14 ounces kielbasa sausage (cut into bite sized pieces)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 medium onion (minced)
• 1 bulb fennel (thinly sliced (or 1 stalk celery, diced))
• 3 cloves garlic (minced)
• 3 russet potatoes (peeled (optional) and diced)
• 2 medium carrots (peeled and diced)
• 1 15-ounce can cannellini beans (drained and rinsed)
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon italian seasoning
• 4 cups bone broth or chicken stock
• 2 cups water
• 2 cups loosely packed baby spinach
• Salt and pepper (to taste)
• Hot sauce (to taste)
• Fresh chopped parsley (to garnish (optional))

Instructions

1. 1

   Add 14 ounces kielbasa sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.

2. 2

   Heat the 1 tablespoon butter and 1 tablespoon olive oil in the now empty pot over medium high heat. Once melted, add the ½ medium onion and 1 bulb fennel and saute about 5 minutes, until beginning to soften. Add the 3 cloves garlic and saute 30 seconds longer, until fragrant.

3. 3

   Add the 3 russet potatoes, 2 medium carrots, 1 15-ounce can cannellini beans, 1 ½ teaspoons smoked paprika, 1 teaspoon italian seasoning, 4 cups bone broth or chicken stock, 2 cups water and cooked sausage. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes, until the potatoes are tender and can be pierced easily with a fork.

4. 4

   If you would like a thicker soup, use a potato masher to mash up some of the potatoes and beans.

5. 5

   Stir in the 2 cups loosely packed baby spinach and season with hot sauce, salt and pepper, to taste. Enjoy!