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Kale and White Bean Soup

Kale And White Bean Soup

3 cans white beans such as Great Northern, cannellini, or navy
2 onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
8 cups chicken broth
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon rosemary
4 chicken sausages, sliced and diced
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic
and cook, stirring, 1 minute. Add beans, broth, cheese rind, salt, pepper, bay leaf, and rosemary and simmer.

Stir carrots, kale and sausage and simmer until the carrots are cooked through. Season soup with salt and pepper

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