You may see my December catch up post here!
Bryan and I both had a craving for some greens one week and decided that we wanted kale to be included in the week's grocery list. I found this soup recipe and we decided to give it a try on a rainy, dreary, December winter evening in Chicago. It turned out great and we loved this soup! It is definitely going to become a winter staple around here! It also makes great leftovers, and you know how we love leftovers!
Kale and White Bean Soup
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.
Cook onions in oil in an 8-quart pot 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, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
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.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.