Kale, White Bean and Sausage Soup

I am sick!

It has really been going around

lately and I have been lucky to avoid it

for the most part but NO, not this time.

I think I need some soup!!

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!