Monday, May 16, 2011

White Bean Kale Soup

1 lb dried white beans such as Great Northern, cannelloni, or navy
1 large red onion, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 lb spicy ground pork sausage browned
1 lb kale, stems and center ribs discarded and leaves coarsely chopped, rinsed well
1 cup diced carrots (optional)

Soak beans or use canned and set aside.  Brown onion, garlic and then add ground pork sausage to browned onion. 
In a very large pot, mix together Chicken broth, water, sausage, seasonings.  Heat to a boil and add in softened beans.  Stir in Kale slowly until it wilts down into soup.  You may need to do this in batches until all the Kale fits.  Add red pepper if you want some more heat to the soup.  Serve topped with Parmesan.

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