Kale and White Bean Soup with Smoked Sausage
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 teaspoons salt
- 5 cups chicken broth
- 2 qt water
- 4 garlic cloves finely chopped
- 1 teaspoon finely chopped fresh rosemary
- 1 lb dried white beans such as great northern cannellini, or navy
- 2 onions, coarsely chopped
- 1 (3- by 2-inch) piece parmigiano-reggiano rind
- 1 bay leaf (not california)
- 1 lb smoked sausage sliced crosswise 1/4 inch thick
- 6 carrots, halved lengthwise and cut crosswise into
- 1 lb kale (i used curly) stems and center ribs discarded and leaves coarsely chopped
- Carbohydrate 1.14838700067302 g
- Cholesterol 4876.6913457 mg
- Fat 1058.52279949215 g
- Fiber 0.167271130584401 g
- Protein 1195.19539671336 g
- Saturated Fat 307.540919082509 g
- Serving Size 1 1 recipe (9398g)
- Sodium 8120.80945885871 mg
- Sugar 0.981115870088618 g
- Trans Fat 97.197336192315 g
- Calories 14640 calories
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 1 hour.While soup is simmering, brown sausage 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 and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Add in smoked sausage and season soup with salt and pepper.
