WHITE BEAN SOUP WITH KALE

White Bean Soup with Kale image

Yield serves 6 to 8

Number Of Ingredients 17

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1 pound dried white beans, such as Great Northern, cannellini, or navy
3 tablespoons olive oil
1 large onion, chopped
2 leeks, white and pale-green parts only, sliced (about 1 cup)
1 large tomato, seeded and chopped
1 large carrot, chopped
2 celery stalks, chopped
8 garlic cloves, finely chopped
3 strips thick-sliced bacon, chopped
8 cups Chicken Stock (page 28)
1 tablespoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 cups water
1 pound kale, stems and center ribs discarded, leaves coarsely chopped
Kosher salt
Freshly ground black pepper
Hot sauce

Steps:

Place the beans in a large pot. Add enough water to cover by 2 inches, and soak the beans overnight. Drain.
Heat the olive oil in a large pot over medium-high heat. Add the onion, leeks, tomato, carrot, celery, garlic, and bacon, and sauté until the vegetables are tender, about 6 minutes. Add the beans, stock, thyme, rosemary, and water, and bring the soup to a boil. Reduce the heat to medium low, then cover and simmer, stirring occasionally, until the beans are very tender, about 50 minutes. Then stir in the kale and simmer until the leaves are tender, about 15 more minutes. Season the soup to taste with salt, pepper, and hot sauce.