Kale and Kielbasa Soup

Cooking spray, as needed (optional)
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped onion
1 garlic clove, peeled and minced
1 sprig fresh rosemary, or 1/4 teaspoon dried rosemary
1 cup chicken broth
1/2 cup chopped fresh tomatoes, or canned diced tomatoes
7 ounces turkey kielbasa, cut into 1/2-inch slices (may substitute other sausage)
1 to 2 cups chopped fresh kale
Salt, to taste
Freshly ground black pepper, to taste
Grated or shredded Parmesan cheese, for serving (optional)

Coat inside of a 3 1/2-quart slow cooker with some of the cooking spray, if desired. Add the beans, onion, garlic, rosemary, chicken broth, tomatoes, kielbasa and kale. Stir well to mix. Cover and cook on low for 7 hours. When ready to serve, remove rosemary sprig and season to taste with the salt and pepper. Top individual bowls of soup with the Parmesan cheese, if desired.

Makes 2 generous servings.

— Recipe adapted by the Atlanta Journal-Constitution from "Slow Cooking for Two: Basics, Techniques, Recipes," by Cynthia Graubart (Gibbs-Smith, $19.99).


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