Recipe Background
Nothing quite like coming home during the most wonderful time of the year and being greeted by the warmth of home, hearth, and family. There's nothing quite like it... except being handed a big bowl of Home for the Holidays Stew! It's the heartiest soup you could hope for to warm you up, loaded with beans, potatoes, spinach, and spicy, savory kielbasa. Every sip is infused with a sharp, cheesy parmesan flavor and filled with garden vegetables. Sounds welcoming! Indeed, Home for the Holidays Stew is a welcoming dish for a welcoming time!
Nothing quite like coming home during the most wonderful time of the year and being greeted by the warmth of home, hearth, and family. There's nothing quite like it... except being handed a big bowl of Home for the Holidays Stew! It's the heartiest soup you could hope for to warm you up, loaded with beans, potatoes, spinach, and spicy, savory kielbasa. Every sip is infused with a sharp, cheesy parmesan flavor and filled with garden vegetables. Sounds welcoming! Indeed, Home for the Holidays Stew is a welcoming dish for a welcoming time!
Ingredients
- extra-virgin olive oil to taste
- 13.5 ounces kielbasa quartered and chopped
- 2 stalks celery chopped small
- 2 medium carrots chopped small
- 1 shallot or small onion chopped
- 3 cloves garlic minced or pressed
- seasoned salt to taste
- pepper to taste
- 2 teaspoons Italian seasoning
- 1 (15-ounce) can petite diced tomatoes undrained
- 1 (15-ounce) can great northern or garbanzo beans drained and rinsed
- 4 cups chicken broth or chicken stock
- 1 parmesan cheese rind optional
- 2 cups Russet potatoes peeled and diced
- 2 cups baby spinach roughly chopped and packed
- parmesan cheese optional, freshly grated, for topping
Directions
- Heat the oil in a large soup pot or Dutch oven over heat that is just slightly above medium.
- Add the kielbasa, the celery, the carrots, the shallot, and the garlic to the hot oil.
- Season the kielbasa mixture with the seasoned salt and the pepper, stirring to coat.
- Place the lid on the pot and cook for 7 minutes, stirring occasionally.
- Remove the lid and cook until the veggies are very soft, about 5-6 minutes.
- Add the Italian seasoning, the tomatoes, the beans, the chicken broth, and the parmesan cheese rind to the pot.
- Raise the heat to high and bring the mixture to a boil.
- Reduce the heat to medium.
- Add the potatoes to the soup mixture.
- Partially cover the pot with the lid and simmer, stirring occasionally, until the potatoes are tender, about 20-25 minutes.
- Add the baby spinach to the soup mixture and cook until wilted, about 1 minute.
- Scoop the stew into bowls and top it with the parmesan cheese.
- Serve.
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