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

  • 455 grams (1 lb) dried beans (half of each: Great Northern and Pinto)
  • 2 onions, coarsely chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 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)

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

Prepare Soup

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

  • Stir carrots into soup and simmer 5 minutes.
  • Stir sausage
  • Add remaining quart water

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