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Kale and White Bean Soup PDF Print E-mail

A great hearty winter soup. Full of protein and vegetables. Serve warm with a nice piece of bread.

1 lb. dried white beans such as Great Northern, Cannelloni, or Navy

2 onions coarsely chopped
2 Tbls. Olive oil

4 garlic cloves finely chopped

5 cups chicken broth

2 qt. Water

1 3x2 inch piece of Parmigiano-Reggiano rind

2 tsp. Salt

tsp. Black pepper

1 bay leaf

1 tsp. finely chopped fresh rosemary

8 carrots, halved lengthwise and cut crosswise into inch pieces

1 lb kale (preferably lacianato or tuscan) stems and center ribs discarded and leaves coarsely chopped

1 16oz can of diced tomatoes, strained (or 1 cups diced fresh tomatoes)

cover beans with water by 2 inches and bring to a boil

remove from heat and let stand uncovered 1 hour

drain beans and rinse

cook onions in oil until soft, add garlic

add beans, broth, 1 qt water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer

stir in carrots and simmer 5 min

stir in kale, tomatoes, and remaining water and simmer until kale is tender, 12-15 min.

Soup is best made 1 or 2 days ahead

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