Created By: Gourmet Cookbook
Difficutly: easy
Time: 2 Hours 30 Min
Portion: 6 servings
Ingredients:
1 pound dried white beans (Northern, Cannellini or Navy, picked over and rinsed)
2 tablespoons of olive oil
2 medium onions, coarsely chopped
4 garlic cloves, finely chopped
5 cups (40 ounces) chicken or vegetable stock
8 cups water
1 (3 by 2 inch) piece Parmigiano-Reggiano rind
1 teaspoon finely chopped fresh rosemary
1 Turkish bay leaf or 1/2 California bay leaf
1/2 teaspoon freshly ground black pepper
1 pound smoked sausage, such as kielbasa, sliced 1/4 inch thick (optional)
8 carrots, halved lengthwise and cut crosswise into 1/2 inch thick slices
1 pound kale (preferable Lacinato), stems and tough center ribs removed and leaves coarsely chopped
2 teaspoons salt
Directions:
Soak beans in water to cover by 2 inches, refrigerated for at least 8 hours; drain.
Heat oil in an 8-quart heavy pot over moderately low heat. Add onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring for 1 minute. Add beans, stock, 4 cups water, 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.
Meanwhile, brown sausage, if using, in batches in a heavy skillet over moderate heat, stirring often. Transfer to paper towels to drain.
Stir carrots into soup and simmer for 5 mintues. Stir in kale, sausage, if using, remaining 4 cups water, and salt, bring to a simmer and simmer, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with additional salt, if necessary and pepper.
Compost bay leaf.
Notes:
This soup is best if made 1 to 2 days ahead. Cool completely uncovered, then refrigerate covered. Thin with water if necessary when reheating.