Bean and Kale Soup
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INGREDIENTS 1/2 pound dried Great Northern beans
Water, as needed
Olive oil, as needed
1 onion, chopped
2 small carrots, diced
1 celery stalk, diced
4 cups shredded kale, 1 small bunch
1 boiling potato, diced
2 cups chopped Swiss chard, 1 small bunch
1 large tomato, diced
2 garlic cloves, minced
2 teaspoons minced fresh rosemary leaves
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
Salt, to taste
Freshly ground black pepper, to taste
1 cup freshly grated Parmesan cheesePlace beans in a large saucepan with enough cold water to cover. Let stand at room temperature overnight.
Drain beans and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 1-1/2 hours, reserving liquid. Transfer half the beans to a food processor or blender and purée. Reserve remaining whole beans.
Heat 1/4 cup oil in a large pot over medium-high heat. Add onion, carrots, and celery and sauté 5 minutes. Stir in kale, potato, puréed beans, and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer for about 30 minutes, until vegetables are tender.
Add chard, tomato, garlic, rosemary, parsley, thyme, and salt and pepper, to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, adding additional bean liquid if soup is too thick. (The soup should be quite thick).
Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated at this point overnight).
Ladle into heated soup bowls and sprinkle with Parmesan cheese. Top each bowl of soup with a spoonful of olive oil, if desired.