Kale and White Bean Soup
- Ready In:
- 3hrs 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb white beans (Great Northern, cannellini, navy)
- 2 onions, coarsely chopped
- 4 garlic cloves, finely chopped
- 5 cups chicken broth
- 2 quarts water
- parmigiano-reggiano cheese, rind (3x2 inch piece)
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon finely chopped fresh rosemary
- 1 lb smoked sausage (sliced crosswise 1/4 inch thick) or 1 lb kielbasa (sliced crosswise 1/4 inch thick)
- 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
- 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, around 50 minutes.
- While soup is simmering, brown sausage in batches in a heavy skillet over medium 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.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.