½cupsliced celerytender bottoms and some of the tops
2tablespoonsextra virgin olive oil
1quartlow-sodium or homemade chicken broth
116-ounce can diced tomatoes, lightly crushed
1teaspoonsmoked paprikaor to taste
1dried bay leaftorn in half
Salt and freshly ground pepperto taste
4cupsshredded white cabbage
1 - 1 ½cupscooked brown or white rice
In a small sauté pan, cook the kielbasa in a small amount of oil until lightly browned. Cut in half laterally, then into ¼ inch slices. Set-aside.
n a deep pot or Dutch oven, heat the oil over medium-low heat; add the onion, carrot, and celery, cover the pot and allow the vegetable to sweat for 5 - 10 minutes, do not brown. Add the flour, if using and stir well. Let cook for 2 - 3 minutes, stirring occasionally.
Stir in the chicken broth, water and tomatoes, along with the paprika, bay leaf, salt, and pepper, simmer for 10 minutes, then add the cabbage, fava (or lima beans) and reserved kielbasa; cook for 10 - 15 minutes or until the cabbage is just tender. Add the rice and cook for 5 - 10 minutes more. Taste and adjust seasonings. Serve in heated soup bowls.