[Taking a break the rest of today to catch up on some soup-free business. But here’s a recipe!]
From Anastasia Davies Hinchsliff1 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.