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KALE AND WHITE BEAN SOUP
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| This originally came from The Gourmet Cookbook. |
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| Ingredients: |
1 lb cannellini beans
2 Tablespoons EVOO
2 medium onions, coarsely chopped
4 garlic cloves, finely chopped
2 quarts, Chicken Stock
2 cups, water
1 3" x 2" Parmigiano-Reggiano rind
1 pork fat cube
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1 teaspoon rosemary
1 bay leaf
1/2 teaspoon ground black pepper
1 lb smoked sausage, sliced 1/4" thick
8 carrots, halved lengthwise, cut crosswise into 1/2" slices
1 lb kale, stems and ribs discarded, leaves coarsely chopped
2 teaspoons salt
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| Procedures: |
Soak beans in water to cover by 2", refrigerated, for at least 8 hours; drain
Brown sausage in batches in a heavy skillet over moderate heat, stirring often. Transfer to paper towels to drain.
Heat oil in an 8-quart heavy pot over moderately low heat. Add onions, stirring
occasionally until softened, 4-5 minutes.
Add garlic and cook, stirring, for 1 minute.
Add beans, 4 cups of stock, 2 cups of water, carrots, cheese rind, rosemary, bay leaf, and pepper and bring to a boil.
Reduce heat and simmer, uncovered, until beans are just tender, about 50 minutes.
Stir carrots into the soup and simmer for 5 minutes. Stir in kale, sausage, remaining stock and salt; bring to a simmer and simmer, stirring
occasionally, until kale is tender, 12-15 minutes.
Season with additional salt and pepper; discard bay leaf.
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| Notes: |
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2016-01-09: A batch for us.
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