Kale, White Bean and Sausage Soup From Epicurious
1 lb dried white beans such as Great Northern, cannellini,
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa, sliced crosswise
1/4 inch thick 8 carrots
1 lb kale (preferably lacinato), leaves coarsely chopped
* I made a few changes to the following recipe. I used Canneli and White Beans but they were from a can so I did not need to follow the first set of preparation directions. I also added a sprinkle or two of Sage.
Preparation Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour.
Drain beans in a colander and rinse.
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, 1 quart water, cheese rind, salt, pepper,
bay leaf, and rosemary and simmer, uncovered,
until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage in batches
in a heavy skillet over moderate heat, turning,
then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes.
Stir in kale, sausage, and remaining quart water and simmer,
uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.
Season soup with salt and pepper.
This is a hearty soup with the Kale and Sausage. The kale is great in flavor and texture. The carrots and onions add a slight sweetness.
I would definately make this again!