Hearty Bean And Kale Soup
- 1/2 pound dried Great Northern beans
- Water as needed
- Olive oil as needed
- 1 onion chopped
- 2 small carrots chopped
- 1 celery stalk chopped
- 4 cups shredded kale - (1 small bunch)
- 1 boiling potato diced
- 2 cups chopped Swiss chard bunch - (1 small bunch)
- 1 large tomato diced
- 2 garlic cloves minced
- 2 teaspoons minced fresh rosemary leaves
- 1 tablespoon minced parsley
- 1 teaspoon fresh thyme leaves
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup Freshly-grated Parmesan cheese
Place beans in large saucepan with enough cold water to cover. Let stand at room temperature overnight.
Drain beans well and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes, reserving liquid. Transfer half beans to food processor or blender and puree. Reserve remaining whole beans.
Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer until vegetables are tender, 30 minutes.
Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, adding additional bean liquid if soup is too thick. (Soup should be quite thick.)
Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and sprinkle with Parmesan cheese. Pass olive oil to top soup with, if desired.
This recipe yields 8 to 10 servings.
Each of 10 servings: 203 calories; 251 mg sodium; 8 mg cholesterol; 9 grams fat; 22 grams carbohydrates; 11 grams protein; 2.40 grams fiber.