Ham, Kale, and White Bean Soup

By jtoro_318

Ingredients

• 1 pound dried cannellini beans
• 10 cup water, plus more for soaking beans
• 6 tablespoons olive oil, divided
• 4 fresh thyme sprigs, tied with kitchen twine
• 2 bay leaves
• 1 large yellow onion, halved
• 2 pounds smoked ham hocks
• 1 3/4 teaspoons kosher salt, divided
• 2 cups sliced carrots
• 6 garlic cloves, sliced
• 4 cups sliced lacinato kale

Preparation

Step 1

Step 1
Place beans in a large bowl or container; cover with cold water to 4 inches above beans. Let the beans stand at room temperature overnight; drain.

Step 2
Bring drained beans and 10 cups water to a boil in a large Dutch oven, skimming surface occasionally. Add 1/4 cup oil, thyme, bay leaves, onion, and ham hocks. Reduce heat to low; cover, and simmer 30 minutes, stirring occasionally. Stir in 1 teaspoon salt; cover, and simmer 1 hour and 45 minutes or until beans are tender.

Step 3
Remove pan from heat. Remove thyme, bay leaves, and onion; discard. Place ham hocks on a cutting board. When cool enough to handle, remove meat from bones; discard bones and any fat and gristle. Shred ham into bite-size pieces. Place 3 cups bean mixture in a bowl; mash with a fork. Stir ham, mashed beans, and remaining 3/4 teaspoon salt into remaining bean mixture.

Step 4
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add carrots; cook 4 minutes or until slightly tender. Add garlic; cook 1 minute. Add kale; cook 2 minutes or until wilted, stirring occasionally. Stir carrot mixture into soup.