This is delicious, even better a couple of days later. I had curly kale so used it. I think the parm rind is a big part of the flavor profile. I used Wellshire (WF) smoked chorizo, 12 oz. and canellini beans.
* Exported for MasterCook 4 by Living Cookbook *
Kale & White Bean Soup
Recipe By :
Serving Size : 6 Preparation Time: 1:00
Categories : Beans Main Dish
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1 lb dried white beans such as Great Northern,-- cannellini, or navy
2 onions, coarsely chopped
2 Tbs olive oil
4 cloves garlic, finely chopped
5 cups chicken broth
2 quart water
1 3- by 2-inch pieceParmigiano-Reggiano rind
2 tsp salt
1/2 tsp black pepper
1 bay leaf (not California)
1 tsp finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional),
-- sliced crosswise 1/4-inch-thick
8 carrots, halved lengthwise and cut crosswise
-- into 1/2-inch pieces
1 lb kale, preferably lacinato (Tuscan),
-- stems and center ribs discarded and
-- leaves coarsely chopped*
Accompanimentprovolone toasts
1. 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.
2. 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.
3. 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.
4. 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.
Cooking Tip: Soup is best if made 1 or 2 days ahead. Cool completely,
uncovered, then chill, covered. Thin with water if necessary.
Cooking Tip: *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.
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153
* Exported for MasterCook 4 by Living Cookbook *
Kale & White Bean Soup
Recipe By :
Serving Size : 6 Preparation Time: 1:00
Categories : Beans Main Dish
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1 lb dried white beans such as Great Northern,-- cannellini, or navy
2 onions, coarsely chopped
2 Tbs olive oil
4 cloves garlic, finely chopped
5 cups chicken broth
2 quart water
1 3- by 2-inch pieceParmigiano-Reggiano rind
2 tsp salt
1/2 tsp black pepper
1 bay leaf (not California)
1 tsp finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional),
-- sliced crosswise 1/4-inch-thick
8 carrots, halved lengthwise and cut crosswise
-- into 1/2-inch pieces
1 lb kale, preferably lacinato (Tuscan),
-- stems and center ribs discarded and
-- leaves coarsely chopped*
Accompanimentprovolone toasts
1. 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.
2. 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.
3. 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.
4. 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.
Cooking Tip: Soup is best if made 1 or 2 days ahead. Cool completely,
uncovered, then chill, covered. Thin with water if necessary.
Cooking Tip: *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.
- - - - - - - - - - - - - - - - - -
http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153