Kale and White Bean Soup
Kale and White Bean Soup might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 476 calories, 25g of protein, and 28g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have parmigiano-reggiano rind, onions, kale, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 3 hours.
Instructions
Cover beans with water by 2 inches in a pot and bring to a boil.
Remove from heat and let stand, uncovered, 1 hour.
Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes.
Add garlic and cook, stirring, 1 minute.
Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
•Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary. •Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Be aware that it has many aliases: Tuscan kale, black cabbage, cavolo nero, dinosaur kale, and flat black cabbage.