over 2 years ago
Red Russian kale is outstanding in the hearty stew, but Tuscan kale is a beautiful stand-in as well. This simple classic soup is one of our winter staples; we used heirloom carrots in three different colors, which yielded beautiful results. Peeled and cubed pumpkin or winter squash are other delicious seasonal additions. You can also add pasta shells or orzo toward the end of cooking time, or stir in pieces of day-old bread for a ribolitta-style soup.
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 5 cloves of garlic, chopped
- 6 cups homemade or high-quality chicken or vegetable stock
- 3/4 pound white beans, soaked overnight
- 1 large sprig rosemary
- 1 3-inch chunk of Parmigianno-Regianno cheese rind
- 1 large bunch of kale
- 4 large or 5 medium carrots
- 1/2 teaspoon crushed red pepper flakes
- Chopped flat-leaf parsley
Heat olive oil in a medium soup pot. Saute onion for 2–3 minutes, until just softened; add garlic and cook for 1 minute longer, stirring. Add broth, beans, rosemary sprig and cheese, if using. Bring to a boil, then reduce heat to medium-low. Simmer, partly covered, for 45 minutes to 1 hour, until beans are tender but not mushy.
While the soup simmers, cut stems and center ribs from kale, and cut leaves into small pieces. If carrots are very slender, cut them crosswise into 1/2-inch-thick rounds. If carrots are thicker, cut into a medium (1/2-inch) dice.
When beans are nearly tender, stir in kale, carrots and red pepper flakes. Cook for 10 minutes more, until carrots and kale are tender. Fish out the rosemary and cheese rind, and season the soup to taste with salt and coarse black pepper.
To serve, ladle into bowls, drizzle with additional olive oil, and shower with chopped parsley. Serve hot.