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


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