Kale and White Bean Soup
Nanette
We first tried this recipe for one of Jay’s “top chef” New Year’s Eve dinners to be shared with Jacques and Jill Levy. Delicious!
ingredients
- 1 lb. dried white beans such as Great Northern or canellini
- 2 onions, coarsely chopped
- 2 Tbs. olive oil
- 4 Cloves garlic, minced
- 5 cups chicken broth
- 8 cups water
- 1 piece parmesan rind (3- by 2- inch)
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1 Bay leaf
- 1 tsp. fresh rosemary, chopped
- 1 lb. smoked sausage such as kielbasa (optional)
- 8 carrots, halved lengthwise and cut crosswise into 1/2 inch pieces
- 1 lb. kale, stems and center ribs discarded and leaves coarsely chopped
directions
- 1
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, one hour. Drain beans in a colander and rinse.
- 2
Cook onions in oil in a large pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, for one minute. Add beans, broth, 4 cups water, cheese rind, salt, pepper, bay leaf and rosemary and simmer, uncovered, until beans are just tender (at least 50 minutes).
- 3
While soup is simmering, brown sausage in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
- 4
Stir carrots into soup and simmer five minutes. Stir in kale, sausage and remaining 4 cups of water and simmer, uncovered, stirring occasionally, until kale is tender, 12-15 minutes. Season with salt and pepper to taste.
notes
Jay likes to use sausage made in-house at the local Italian deli.
Source: Nanette
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