Kale and White Bean Soup

Name: Kale and White Bean Soup
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf (not California); 1 teaspoons black pepper; 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces; 1 liters chicken broth; 1 teaspoon finely chopped fresh rosemary; 4 garlic cloves, finely chopped; 454 grams dried white beans such as Great Northern, cannellini, or navy; 454 grams kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped; 2 Tbsps olive oil; 2 onions, coarsely chopped; 2 inches (3- by Parmigiano-Reggiano rind; 6 servings Accompaniment:provolone toasts; 2 teaspoons salt; 454 grams smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick; 2 quarts water

You can never have too many main course recipes, so give Kale and White Bean Soup a try. This gluten free recipe serves 6. One portion of this dish contains approximately 25g of protein, 28g of fat, and a total of 476 calories. From preparation to the plate, this recipe takes around 3 hours. If you have parmigiano-reggiano rind, pepper, kale, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

Cover beans with water by 2 inches in a pot and bring to a boil.

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Beans

Water

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Pot

Remove from heat and let stand, uncovered, 1 hour.

Drain beans in a colander and rinse.

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Beans

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Colander

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes.

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Onion

Cooking Oil

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Pot

Add garlic and cook, stirring, 1 minute.

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Garlic

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.

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Bay Leaves

Rosemary

Cheese

Pepper

Beans

Broth

Water

Beef

Salt

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.

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Sausage

Soup

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Paper Towels

Frying Pan

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.

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Salt And Pepper

Carrot

Sausage

Water

Kale

Soup

•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.

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Cabbage