Go Back

Kale and Bean Soup

Thursday, October 29, 2015


Adapted from Gourmet Magazine


1 lb dried white beans
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 piece (3" x 2") Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 lb sausage, optional
8 carrots, halved lengthwise and cut crosswise into 1/2" pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2" in a pot and bring to a boil.  Remove from heat and let stand uncovered for 1 hour.  Drain beans in a colander and rinse.

In an 8 quart pot, cook onions in oil over moderately low heat until softened, about 4 to 5 minutes, stirring occasionally.  Add garlic and cook 1 minute, while stirring.  Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf and rosemary; simmer uncovered about 50 minutes or until the beans are just tender.

While soup is simmering, use a heavy skillet to brown sausage (if using) in batches over moderate heat, turning; transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes.  Stir in kale, sausage, and remaining quart of water; simmer uncovered until kale is tender, about 12 to 15 minutes, stirring occasionally.  Season soup with salt and pepper.




Go Back

Go Back


shallots leeks tomato turnips sweet potato mushrooms bacon chili coeur chili peppers shelling tomato corn pie oats cream sesame potatoes prosciutto casserole bayeldi kluski flank steak vinaigrette blue cheese yogurt Red Onion autumn Potato Apple Side buckwheat bulgar wheat mustard greens walnuts sausage fritter sandwiches tomatoe plums bosc Shitake Mushrooms bulgar roasted green beans baguette mushroom steak garlic currants cranberry Salsa hazelnuts reggiano snow peas creme hickory Bread cilantro pie gruyere cucumber scallions imam pears cheese sour almond milk capers lettuce bruschetta chiles pine nuts feta plum beets habanero pecans anchovy daisy heavy whipping cream absinthe pepper vanilla wafers okra spiced winter squash scapes fennel strawberry shiitake Spinach cauliflower Rice wine vinegar chimmichurri panzanella chicken dinner salad beer maple Squash onion Jerusalem artichoke olives tuscan apples pineapple Tomatillos flank conserve verde fraiche fennel bulb spring peach compote biscuits radishes slaw pork yellow onion muffins knots watercress polenta carrots Butternut pudding tenderloin buttermilk spelt walnut oil bloody mary artichoke beet sour cream barley shitake chipotle strawberries gin Swiss Chard Poblano Chili dilly asparagus nectarine cockaigne cream cheese parmesan pasta pancake bok choy thai wheat flour dijon celebration shrunken heads poblano pickled curry Farmers' Market chocolate Kale crepes cointreau sherry brown sugar gratin bean Beans sweet chilies Tomatoes Vegan jack cheese chicken carrot tops Soup wasabi fondue Drinks green pepper celeriac rouille vegetarian couscous paste mint blueberry pork chop strata pesto cornmeal Chevre baby bok choy Leek chimichurri wrap egg anise pecan beef peppers coriander jack cantaloupe bbq fritters lemon grass tortillas chorizo bell pepper bread pudding jam stuffing coeur a la creme beet greens caesar butter sauce frittata egg noodles carrot top parmigiano tart kohlrabi celery root latkes sunchokes Spread kirsch goat Cheese tomato juice Greens dill eggs cake Cider arugula chives ramps coconut milk syrup fennel seeds plum tomatoes gorgonzola almonds basil swiss Cranberry Beans celery hearts Corn maple syrup pumpkin melon Salad tostadas kalamata Eggplant rhubarb peas turnip gouda meatballs gazpacho crisp honey carrot fronds sandwich berry onions Recipes collins zucchini white beans vegetable remoulade Dressing radish