Hearty Bean and Kale Soup
By: Anonymous
Published: Sunday, December 6, 2009 - 10:20pm

Ingredients




1/2 pound dried Great Northern beans
Water as needed
Olive oil as needed
1 onion chopped
2 smalls carrots chopped
1 celery stalk chopped
4 cups shredded kale - (1 small bunch)
1 boiling potato diced
2 cups chopped Swiss chard bunch - (1 small bunch
1 lrg 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 cheese

Preparation

1 Place beans in large saucepan with enough cold water to cover. Let stand at room temperature overnight. 2 Drain beans well and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes, reserving liquid. Transfer half beans to food processor or blender and puree. Reserve remaining whole beans. 3 Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer until vegetables are tender, 30 minutes. 4 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. (Soup should be quite thick.) 5 Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and sprinkle with Parmesan cheese. Pass olive oil to top soup with, if desired. 6 This recipe yields 8 to 10 servings.

Comments:
Chris Rogers

Thanks for this awesome recipe!  I used it in a recent article on the nutritional benefits of kale for The Ingredient Critic.  Learn more about kale, check out http://ingredientcritic.com/king-kale!
Sheri

Delish!