1 lb dried white beans such as Great Northern, Cannellini or Navy
2 onions, coarsely chopped
2 T olive oil
4 cloves garlic, finely chopped
5 cups vegetable broth
2 qt water
1 (3-by-2 inch) piece parmigiano-reggiano rind
2 tsp salt
1/2 tsp black pepper
1 bay leaf
1 tsp finely chopped fresh rosemary
8 carrots, halved lengthwise and chopped into 1/2 in pieces
1 lb kale, stems and center ribs discarded, and leaves coarsely chopped
Instructions
Cover beans with water by 2 inches in a pot and bring to boil. Remove from heat and let stand uncovered for 1 hour. Drain and rinse beans.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally until softened, 4-5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 qt water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer uncovered, until beans are just tender, about 50 minutes.
Stir carrots into soup and simmer 5 minutes. Stir in kale and remaining qt water and simmer, uncovered, stirring occasionally, until kale is tender, 12-15 minutes. Season with salt and pepper.
Originally Submitted
1/3/2012
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