Kale, White Bean, and Savoy Cabbage Soup

By pattie_d

Ingredients

• 1/2 cup cannelloni beans (dried, white)
• 6 cups water
• 1-1/2 tsps salt (divided)
• 2 tsps olive oil
• 3-1/2 cups baking potato (diced, 1 pound)
• 1-1/2 cups diced onion
• 1-1/2 cups leek (thinly sliced, large)
• 8 cups kale (thinly sliced, 1 bunch)
• 4 cups savoy cabbage (chopped, 1-1/2 pounds)
• 1/4 cup fresh parsley (chopped)
• 1/4 tsp. black pepper
• 1 garlic clove (minced)
• 8 Italian bread (3/4 inch thick) slices diagonally cut, 12 ounces
• 1 garlic clove (halved)
• 1/4 cup fresh parmesan cheese (grated)

Details

Servings 6
Adapted from yummly.com

Preparation

Step 1

1. To prepare the soup, sort and wash the beans, and place in a large Dutch oven. Cover the beans with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.

2. Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and leek, and cook for 12 minutes, stirring occasionally. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced garlic. Cover, reduce heat, and cook 30 minutes. Add bean mixture; cook 30 minutes.

3. Prepare broiler.

4. To prepare garlic toast, place bread slices in a single layer on a jelly-roll pan. Broil for 2 minutes on each side or until toasted. Rub the toast with garlic halves. Ladle the soup into bowls; top with garlic toast, and sprinkle with cheese.