White Bean and Kale Soup

Dry Beans

Dry beans are often tastier and fresher than canned and also much less expensive. Of course, they are more time consuming and labor intensive which is why I don't always use them. But honestly, to say they are either is silly: it's not as if the time is mine or even the labor (it's all in the soaking). 

So here's what to do: 

Put the beans in a bowl and cover with cold water plus about 3 inches. Let sit overnight or for about 8 hours.  Depending on the size of the bowl, sometimes you will need to add additional water.  (I often skip this step but it really helps the beans hydrate. Alternatively, you can also put the beans in a pot of water, bring to a boil and let sit overnight.) If any beans rise up to the surface, throw them out.

Drain the beans and transfer to a pot.  Cover with cold water plus 3 inches and bring to a boil.  Lower the heat and cook until the beans are tender, 1- 3 hours depending on the kind of bean and the freshness. Do not undercook the beans: be sure they are tender when you remove them from the pot. Drain and rinse. 

Recipe: White Bean and Kale Soup


I wish I had made this soup sooner: it makes a lot, and it keeps and freezes well.  If you are not a fan of kale this makes a great introduction or you can substitute spinach or simply leave it out. You can also add 2 cups diced tomatoes or 2 tablespoons vinegar in place of the lemon juice. 

Yield: 8- 10 cups

Be sure to cut everything in uniform size.

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
1 large or 2 small sweet potatoes, cubed
5-6 cups cooked or canned white beans, rinsed 
10 cups water or chicken/vegetable stock
4 -6 cups chopped kale
Juice and zest of 1 well- washed lemon
Kosher salt and black pepper

Place a soup pot on the stove and set the heat to medium high. When it is hot, add the oil. Add the onion, carrot, celery and garlic and cook until everything is tender, about 15 minutes.

Add the beans and water or stock and bring to a boil. Lower the heat to low and cook, covered for 45 minutes.

Add the sweet potatoes and cook until the sweet potatoes are tender, about 20 minutes. Add the kale and cook 10 minutes. Add the lemon juice and zest and salt and pepper to taste. Transfer to a container (or containers), cover and refrigerate up to three days. 

  Since I like everything super-lemony, I toss the lemons in
after I have zested & juiced them.