Ingredients
- 1 lb dried white beans such as Great Northern, cannellini, or navy
- 2 onions, coarsely chopped
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 5 cups chicken broth
- 2 qt water
- 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf (not California)
- 1 teaspoon finely chopped fresh rosemary
- 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
- 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
- 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
- Accompaniment:provolone toasts
Directions
- 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.
