WHITE BEAN AND VEGETABLE SOUP

White Bean and Vegetable Soup image

Provided by Marilena Leavitt

Time 1h45m

Yield 6-8

Number Of Ingredients 19

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8 oz. dry white beans (Cannellini or Navy), (see note for using canned beans instead)
6 cups of water
2 TBSP. olive oil
1 medium leek (or onion), sliced
1 medium shallot, chopped
1 small bunch of Italian kale (cavolo nero, or, lacinato), stems removed, chopped
2 medium carrots, sliced
2 medium celery stalks, plus their leaves, sliced
1 large garlic clove, minced
2 bay leaves
½ tsp. dried Greek oregano
1 small sprig of fresh rosemary, or fresh thyme (optional)
½ tsp. freshly ground black pepper
1 small chunk of Parmesan cheese rind (if you have it)
1 large Yukon Gold potato (or two medium), cut into small cubes
1 14oz. can of crushed tomatoes (or of tomato sauce)
¾ -1 tsp. salt
--- olive oil for drizzling
--- Parmesan cheese for serving

Steps:

Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.