Description
Swamp Soup is a hearty and comforting dish featuring tender turnip greens, smoky kielbasa, white beans, and small pasta simmered in a flavorful broth. This rustic soup blends fresh vegetables, savory sausage, and aromatic herbs for a perfectly balanced meal packed with nutrients and flavor, ideal for a cozy lunch or dinner.
Ingredients
Scale
Greens
- 2 bunches turnip greens (or other dark greens like kale or collard greens)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 ribs celery, diced
- 2 garlic cloves, minced
Meat
- 3/4 pound kielbasa or other smoked sausage, diced
Beans and Liquids
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (15-ounce) can crushed or diced tomatoes (undrained)
- 6 cups chicken broth
- 1 cup water
Pasta and Herbs
- 1 cup small pasta, like ditalini or orzo
- 1/4 cup chopped fresh parsley leaves, optional
Seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the greens: Trim the stems from the turnip greens and separate into two piles. Finely dice the stems after trimming any dry ends, then chop the leaves and set them aside for later use.
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced turnip stems, onion, and celery, seasoning with salt and freshly ground black pepper. Sauté until the onion becomes translucent, about 4 minutes. Then add minced garlic and diced kielbasa, cooking for an additional 3 minutes to develop the flavors.
- Add the beans, liquid, and pasta: Stir in the drained white beans, undrained tomatoes, chicken broth, and water. Increase the heat to high and cover the pot with a lid. When the soup begins to simmer, reduce heat to low and cook for 10 minutes to meld the flavors.
- Add pasta and greens: Stir in the small pasta and chopped turnip leaves into the simmering soup. Cook the pasta according to the package instructions until al dente, stirring occasionally and adjusting heat as necessary to maintain a gentle simmer.
- Add parsley and serve: Once the pasta is cooked through, turn off the heat and stir in the fresh chopped parsley. Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot for a comforting meal.
Notes
- Turnip greens can be substituted with kale, collard greens, or other sturdy dark leafy greens for similar texture and flavor.
- For a vegetarian version, substitute kielbasa with smoked tempeh or omit it entirely and use vegetable broth.
- Choose small pasta shapes like ditalini or orzo to complement the soup’s texture and enhance bite-sized ease.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid overcooking the pasta.
- Adjust seasoning carefully, particularly salt, as the broth and sausage can add significant saltiness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 40 mg
