Kale and White Bean Soup
- 1 lb dried white beans such as Great Northern, cannellini, or navy
- 2 onions, coarsely chopped
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 5 cups chicken broth
- 2 qt water
- 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf (not California)
- 1 teaspoon 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), stems and center ribs discarded and leaves coarsely chopped
- Accompaniment:provolone toasts
- Produce
- Bay leaf (1)
- Carrots (8)
- Kale (1 lb)
- Onions (2)
- Rosemary, fresh (1 teaspoon)
- White beans such as great northern, dried (1 lb)
- Meat
- Sausage such as kielbasa, smoked (1 lb)
- Canned Goods
- Chicken broth (5 cups)
- Cooking & Baking
- Black pepper (1/2 teaspoon)
- Garlic cloves (4)
- Olive oil (2 tablespoons)
- Salt (2 teaspoons)
- Drinks
- Water (2 qt)
- Other
- 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published February 1, 2002 (11 years ago).
23 people saved this recipe.
