Description
Swamp Soup is a hearty and comforting dish packed with nutritious turnip greens, smoky kielbasa, white beans, and tender pasta. This flavorful soup combines sautéed aromatics with savory ingredients simmered to perfection, making it an ideal meal for chilly days or when you crave a satisfying bowl of warmth and wholesome goodness.
Ingredients
Scale
Greens
- 2 bunches turnip greens (or other dark greens like kale or collard greens)
Sauté Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 ribs celery, diced
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 3/4 pound kielbasa or other smoked sausage, diced
Soup Base
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (15-ounce) can crushed or diced tomatoes, with liquid
- 6 cups chicken broth
- 1 cup water
- 1 cup small pasta, like ditalini or orzo
- 1/4 cup chopped fresh parsley leaves, optional
Instructions
- Prepare the greens: Trim the stems from the turnip greens and separate into two piles. Remove any dry ends from the stems and finely dice them. Chop the leaves and set aside for later use.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced turnip stems, onion, and celery. Sauté until the onion becomes translucent, about 4 minutes. Season with salt and freshly ground black pepper. Add minced garlic and diced kielbasa, cooking for an additional 3 minutes to release flavors.
- Add the beans, liquids, and pasta: Stir in the drained white beans, canned tomatoes with their juices, chicken broth, and water. Raise heat to high and cover with a lid. Bring the mixture to a simmer, then reduce heat to low to maintain a gentle simmer for 10 minutes.
- Add greens and pasta: To the simmering soup, add the chopped turnip leaves and small pasta. Cook according to the pasta’s package directions until al dente, stirring occasionally and adjusting heat to sustain a steady simmer.
- Add parsley and serve: Once the pasta is cooked, turn off the heat and stir in the fresh chopped parsley. Taste the soup and adjust seasoning with salt and pepper as desired. Serve warm and enjoy.
Notes
- If turnip greens are not available, kale or collard greens work well as substitutes.
- For a vegetarian version, omit the kielbasa and use vegetable broth instead of chicken broth.
- You can swap out the small pasta with any bite-sized variety you prefer, such as elbow macaroni or small shells.
- Be sure to stir occasionally once pasta is added to prevent sticking to the bottom.
- Leftover soup keeps well refrigerated for up to 4 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg
