jump to navigation

White Bean Soup with Kale December 26, 2010

Posted by pcorcoran in Recipe, Soup.
add a comment

1 lb. dried cannellini beans
2 yellow onions, chopped
3 tbsp. olive oil
1/2 stick butter
6 garlic cloves, finely chopped
6 cups chicken broth
2 qt water
2-inch cube Parmigiano-Reggiano, shaved
2 tablespoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 lb smoked chicken sausage
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded, leaves coarsely chopped

Time to prepare: 1 hour + overnight

Difficulty: 1/10

Serves: 6

Cover beans with water by 2 inches in a large pot. Bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and set aside.

Return pot to stove. Cook onions in oil over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. (Don’t let onions and garlic brown.)

Add beans, broth, 1 quart water, shaved cheese, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans become tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet. Transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in butter, kale, and sausage. Simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Remove soup from heat. Cover and let sit overnight. Reheat covered soup slowly before serving, stirring often.