Bean and Sausage Soup

This recipe was modified to remove the kale and yield more of a stew type of consistency.

Source

http://www.epicurious.com/recipes/food/views/kale-and-white-bean-soup-106153

Equipment

• 8 quart soup/stew pot

Ingredients

• 455g (1 lb) dried beans (half of each: Great Northern and Pinto)
• 2 onions, coarsely chopped
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 1200ml (5 cups) chicken broth
• 2 qt water
• 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
• 2 teaspoons salt
• ½ teaspoon black pepper
• 1 bay leaf
• 1 teaspoon finely chopped fresh rosemary
• 1 lb smoked sausage such as kielbasa (optional), sliced crosswise ¼ inch thick
• 8 carrots, halved lengthwise and cut crosswise into ½-inch pieces

Preparation

Soak Beans

(I found this was not sufficient; needs a better method)

1. Cover beans with water by 2 inches in a pot and bring to a boil.
2. Remove from heat and let stand, uncovered, 1 hour.
3. Drain beans in a colander and rinse.

Prepare Soup

1. In the soup/stew pot, cook onions in oil over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes.
2. Add garlic and cook, stirring, 1 minute.
3. Add:
   • Beans
   • Broth
   • 1 quart water
   • Cheese rind
   • Salt
   • Pepper
   • Bay leaf
   • Rosemary
4. Simmer, uncovered, until beans are just tender, about 50 minutes.

Brown Sausage

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Finish

1. Stir carrots into soup and simmer 5 minutes.
2. Stir sausage
3. Add remaining quart water

Simmer, uncovered, stirring occasionally about 12 to 15 minutes; or until desired consistency.