Recipes

Go Back

Kale and Bean Soup

Thursday, October 29, 2015

 

Adapted from Gourmet Magazine

 

Ingredients
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


Directions
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


Tags

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