White bean, kale, kielbasa and tortellini soup


[Taking a break the rest of today to catch up on some soup-free business. But here’s a recipe!]

From Anastasia Davies Hinchsliff

1 lb. dried white beans such as Great Northern, cannelloni or navy 
2 onions, coarsely chopped 
2 Tble. olive oil 
4 garlic cloves, finely chopped 
5 c. chicken broth 
2 qt. water 
1 (3 x 2 inch) piece of Parmigiano rind 
2 tsp. salt 
1 bay leaf 
1 tsp. finely chopped fresh rosemary 
1 lb. smoked kielbasa (fully cooked), sliced crosswise into 1/4-inch pieces
8 carrots, halved lengthwise and cut into 1/2-inch pieces
1 lb. kale, stems and center ribs discarded; leaves coarsely chopped 
1/2-1 lb. cheese tortellini (fresh or boxed)

Cover beans with water by 2 inches in a pot and bring to a boil.  Remove from heat and let stand, uncovered, 1 hour.  Drain beans and rinse.  Set aside. 

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 for 1 minute.  Add beans, broth, 1 quart of water, cheese rind, salt, pepper, bay leaf and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes. 

Stir carrots into soup and simmer 5 minutes.  Stir in kale, sausage, tortellini and remaining quart of water and simmer, uncovered, stirring occasionally, until kale is tender and pasta is cooked.  Season with salt and pepper.

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