I have made several variations of this soup over the years so I thought it was about time that I posted one of them. In the past I have added mushroom, used different greens (it is great with swiss chard), used tomatoes instead of sausage etc etc. I am not usually a big fake meat eater but for some reason it just sounded good, you can feel free to omit it or use real sausage. I think this soup always turns out delicious. I made this variation a few weeks ago and it lasted for days which was good considering the fact that I had 3 exams that week! I served this with a whole wheat baguette with melted Parmesan!
Makes 6 main coarse servings
- 3/4 pound dried white beans (I used cannellini)
- 1 large sweet onion (or 2 medium onions)
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 5 cups veggie broth or veggie bullion
- 2 qt water
- splash of white wine
- 1 (3- by 2-inch) piece Parmesan rind (this really makes it!)
- 1 dried rosemary or dried thyme
- 3 veggie sausages, (I used the sun-dried tomato Tofurky brand) cut in half length-wise & chopped
- 4 carrots, halved lengthwise and cut into moons
- 1 lb kale (I prefer lacinato), stems and center ribs discarded and leaves coarsely chopped
- vinegar (you choose!)
- Salt and pepper to taste
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. De-glaze the pan with a few splashes of white wine, let cook another minute in the wine.
Add beans, broth, 1 quart water, cheese rind, salt, pepper, and rosemary (or thyme) and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using).
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. Add a splash or 2 of vinegar, I used balsamic. Season soup with salt and pepper.
Adapted from Epicurious