White Bean Soup with Kale

Name: White Bean Soup with Kale
Yield: serves 6 to 8
Ingredients: 1 pound dried white beans, such as Great Northern, cannellini, or navy; 3 tablespoons olive oil; 1 large onion, chopped; 2 leeks, white and pale-green parts only, sliced (about 1 cup); 1 large tomato, seeded and chopped; 1 large carrot, chopped; 2 celery stalks, chopped; 8 garlic cloves, finely chopped; 3 strips thick-sliced bacon, chopped; 8 cups Chicken Stock (page 28); 1 tablespoon chopped fresh thyme leaves; 1 teaspoon chopped fresh rosemary leaves; 2 cups water; 1 pound kale, stems and center ribs discarded, leaves coarsely chopped; Kosher salt; Freshly ground black pepper; Hot sauce

December 9, 2011

Pat: Creamy, smoky white beans, simmered with some kind of pork fat, are a Southern staple, especially when served with a wedge of warm cornbread. This white-bean soup is finished with kale, a nourishing green that’s packed with vitamins A and C (the leaves are so pretty that Gina uses the green and purple varieties to decorate her party trays). Smoked sausage makes a great addition to this soup, and what we do then is leave out the bacon and add 1/2 pound of sliced smoked sausage instead. (You’ve heard the expression “an eye for an eye” in Memphis we say “a pig for a pig.”)

Cooks' Note

Like most soups, this one is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. When reheating, thin the soup with a little water if necessary.

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