CREAMY BEAN & KIELBASA SOUP

~ Bethany Weathersby

olive oil
9 oz. kielbasa, diced or sliced
2 red bell peppers, chopped
3-4 cloves garlic, chopped
5 oz. spinach or kale, chopped
6 c. Great Northern or navy beans
4 c. chicken broth, divided

Drizzle some olive oil in the bottom of a Dutch oven and heat over medium-high. Add kielbasa, bell peppers, garlic, and spinach. Stir occasionally until meat has started browning and peppers have softened slightly.

Meanwhile, put beans and some broth in a blender; puree until smooth. Add bean puree and remaining broth to pot. Turn heat to medium-low and simmer as long as you wish.

Notes: I buy dried beans, which I cook and freeze ahead of time, but you could use three cans of beans if that works better for you.