What do you know? I managed to get another recipe up after all. For those of you who don’t follow me on Facebook yet (why not??) I’ve said I probably won’t get many chances to update the blog for a while. Between my pregnancy and chasing after a toddler, I’m just too pooped most days to come up with anything new to post. I’m still sharing lots of ideas on my Facebook page, though. Sometimes they’re older recipes of mine that are seasonally appropriate, other times they’re links to wonderful recipes I’ve discovered elsewhere on the web.
This particular recipe was inspired by the official start of CSA season in my area. Early summer brings lots of kale. Personally, I love kale in all forms and can’t get enough. Many people I know, however, look for ways to disguise the taste. Kale soup is one popular way to do that. I adapted this recipe from one found on Epicurious.
- 14 ounces smoked sausage, halved lengthwise and cut crosswise 1/4 inch thick
- 2 onions, coarsely chopped
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- 2 cans white beans (such as cannellini or navy), drained and well rinsed
- 48 ounces chicken broth
- 7 cups water
- 1 (1 or 2 ounce) piece Parmigiano-Reggiano rind
- 1 tablespoon tomato paste
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon finely chopped fresh rosemary
- 4 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
- 1 bunch kale, stems and center ribs discarded and leaves coarsely chopped
- Brown sausage in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
- Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart of water, cheese rind, tomato paste, pepper, bay leaf, and rosemary and simmer, uncovered for 5 minutes.
- Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water (if needed) and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup to taste with salt and pepper. Serve hot (see note above).
I really wanted to make it with chorizo, or maybe andouille sausage, but the selection at the small store near my house is limited. You can use any type of smoked sausage available. I used kielbasa, which was a bit mild, but still tasty. Chorizo would have given it a nice kick! If you don’t have the cheese rinds (I always save mine, wrapped, in the freezer) you can substitute a couple of tablespoons of shredded parmesan instead.
I highly recommend making this soup a day or two before you want to serve it. It’s good the first day, but the flavors become so much more complex if you leave it overnight. Let it cool, then store it in the fridge till you’re ready to serve it.
Garlic toasts make a nice accompaniment to this soup. I also recommend putting a bottle of hot sauce on the table for anyone who wants to add a little oomph to their bowl.