Kale may be my new food addiction. I can’t get it out of my mind and continue to think of recipes that kale goes well in. This is a delicious recipe. The ingredients are simple yet the flavors are fantastic. The beans were simmered with onions and garlic and the cooking liquid is combined with the chicken stock, thus, giving the broth more complexity.
For those who are wondering if canned beans would work, I suggest not. Canned beans tend to break apart quickly and are softer. IF you decide on canned beans, it is recommended to add them near the end so they can heat up. They should not be simmered during the cooking process. The addition of the chorizo is optional. It makes for a great salty and spicy bite and a great garnish but is not necessary as this soup is perfect without it. Please note, my photos do not have the freshly grated parmesan. Don’t forget it as I did. The best bites are when the parm is in them. If your so lucky to get the whole garlic cloves that were simmered with the beans, spread it on your bread and dip in the soup for a real treat…
1 lb bag dried white beans, great northern, cannellini, or lima
8-10 c water
2 tbs xtra virgin olive oil
2 onions, 1 chopped and 1 sliced thinly
8 cloves garlic, 4 minced, 4 whole
3 fresh bay leaves or 2 dried
1/2 tsp red chili flakes
6 c chicken stock
4 c kale, about 1 bunch, stemmed and torn into piece
1/4 lb chorizo, sliced and diced
freshly grated parmesan
combine the rinsed white beans, sliced onion, 4 whole garlic cloves, 1 bay leaf, and salt and pepper to taste, in a large sauce pan or stock pot. pour in 8-10 cups water and bring to a boil. cook beans per package instructions. remove pot from heat and let sit for 30 minutes.
after 30 minutes, strain the beans with the onions and garlic cloves, while reserving the cooking liquids. remove the bayleaves and set both the beans and liquids aside.
in a large 4 qt sauce pan, heat the extra virgin olive oil to medium high heat and add the carrots and onions. saute until they begin to soften, 5-7 minutes. add the garlic, bay leaf, and parsley and cook for a couple minutes longer.
add the chicken stock and the liquid from the beans and bring to a boil. season with the red chili flakes and kosher salt and freshly ground pepper if needed. reduce the heat to a medium-low simmer. add the kale and beans with the onions and garlic cloves. simmer until the kale has softened and is tender, about 10 minutes.
remove the bay leaves from the soup. serve the soup in individual bowls and garnish with the remaining chopped parsley and diced chorizo. sprinkle with fresly grated parmesan and serve with fresh bread or toasted bread.