Chicken, Kielbasa & White Bean Soup

By cindygwest

Can use canned navy beans for a short cut.

Ingredients

• 8 ounce Kielbasa, bias-sliced
• 1 T. olive oil
• 1 1/2 cups diced onions
• 1/2 cup each diced carrot and celery
• 1 T. minced garlic
• 1 T. tomato paste
• 1/4 cup dry white wine
• 3 cups chicken broth
• 1 can diced tomatoes with juice (14.5 ounce)
• 1 sprig fresh rosemary
• 1 dried bay leaf
• 2 cups chopped cooked chicken
• Juice of 1/2 lemon
• Salt, black pepper and red pepper flakes to taste

Details

Adapted from cuisineathome.com

Preparation

Step 1

Brown kielbasa in oil in a pot over medium heat 2 - 3 minutes. Transfer kielbasa to a paper-towel-lined plate.

Add onions, carrot, celery and garlic to pot; cover and sweat over medium heat,, stirring occasionally, until vegetables are soft, 7 - 8 minutes. Remove lid, increase heat to 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 reserved kielbasa; simmer 3 minutes. Stir in lemon juice;, season with salt, black pepper, and pepper flakes. Remove bay leaf.