Tuscan soup with white beans and kale.

[shaarona]

1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, mashed and finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
6 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 lb baby Kale (or baby spinach), stems and center ribs discarded and leaves coarsely chopped


Preparation Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 2 hours. Drain beans in a colander and rinse.
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 water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.


While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes.

Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.



I love this soup and I don't add any meats.

[Peter1469]

that looks very good, and reminds me of Tuscany.

[oceanloverOH]

Ooooo, that one does sound good; will have to try. Mister D, this sounds like one you might like! Copying/pasting into my digital cookbook. We have so much ham leftover after Christmas, that I'm going to make my Navy Bean and Ham soup for New Year's Day, which is similar.

Navy Beans and Ham (Soup Beans)

1 1-lb bag dried navy beans
2 lb smoked shoulder butt ham, cubed
7 cups low-sodium chicken broth
½ large onion, chopped finely
3 stalks celery, sliced thinly
2 tsp minced garlic
1 can diced tomatoes with juice
½ tsp salt
½ tsp ground black pepper
1 bay leaf

Sort and rinse beans. Place beans in large stockpot and add 8 cups very hot tap water. Bring to a rapid boil and boil for 2 minutes. Cover and remove from heat; let stand for at least one hour (preferably 2 hours). Empty into colander and rinse beans in hot water. Replace beans into stockpot, adding 7-8 cups of canned low-sodium chicken broth or half water/half broth). Add rest of ingredients, bring to a light boil, then lower heat and simmer on low with lid slightly tilted for 3-4 hours or until beans are tender and broth has thickened a bit. Remove and discard the bay leaf. If you like your soup thicker, mash the beans slightly with a potato masher about 30 minutes before soup is done. Serve with cornbread. Serves 4-6.

Note: Stir soup gently but thoroughly about once every 30 minutes throughout the cooking process so the vegetables cook evenly.

[Mister D]

1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, mashed and finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
6 carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
1 lb baby Kale (or baby spinach), stems and center ribs discarded and leaves coarsely chopped


Preparation

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 2 hours. Drain beans in a colander and rinse.
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 water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.


While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes.

Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.



I love this soup and I don't add any meats.

I make something very similar with andouille sausage. Kale is great in soup. It doesn't get mushy like escarole.

[Mister D]

@oceanloverOH (http://thepoliticalforums.com/member.php?u=494) Santa gave me a crock pot. :cool2:

Very nice.

I haven't used mine lately. Too big for cooking for one.

[shaarona]

that looks very good, and reminds me of Tuscany.

Its very good.. and comforting on a cold night.

I learned to cook it in southern Switzerland on Lake Como.. Its real healthy too.

[shaarona]

@oceanloverOH (http://thepoliticalforums.com/member.php?u=494) Santa gave me a crock pot. :cool2:

Oh that's cool.. You will enjoy it..........

[shaarona]

Ooooo, that one does sound good; will have to try. @Mister D (http://thepoliticalforums.com/member.php?u=4), this sounds like one you might like! Copying/pasting into my digital cookbook. We have so much ham leftover after Christmas, that I'm going to make my Navy Bean and Ham soup for New Year's Day, which is similar.

Navy Beans and Ham (Soup Beans)

1 1-lb bag dried navy beans
2 lb smoked shoulder butt ham, cubed
7 cups low-sodium chicken broth
½ large onion, chopped finely
3 stalks celery, sliced thinly
2 tsp minced garlic
1 can diced tomatoes with juice
½ tsp salt
½ tsp ground black pepper
1 bay leaf

Sort and rinse beans. Place beans in large stockpot and add 8 cups very hot tap water. Bring to a rapid boil and boil for 2 minutes. Cover and remove from heat; let stand for at least one hour (preferably 2 hours). Empty into colander and rinse beans in hot water. Replace beans into stockpot, adding 7-8 cups of canned low-sodium chicken broth or half water/half broth). Add rest of ingredients, bring to a light boil, then lower heat and simmer on low with lid slightly tilted for 3-4 hours or until beans are tender and broth has thickened a bit. Remove and discard the bay leaf. If you like your soup thicker, mash the beans slightly with a potato masher about 30 minutes before soup is done. Serve with cornbread. Serves 4-6.

Note: Stir soup gently but thoroughly about once every 30 minutes throughout the cooking process so the vegetables cook evenly.

Don't you love bean soups? I always put left over ham in the freezer for later, but I have also used a ham steak or two. Everything needs a bay leaf or two.

[oceanloverOH]

oceanloverOH Santa gave me a crock pot. :cool2:

Oh, I'm so glad! I'll PM you a couple of my fave crockpot recipes...........

[shaarona]

Ybor City Black Bean Soup

7 to 8 cups of water
1 pound (approx.) pkg. of black beans, about 2 1/2 cups
2 ham hocks OR 1 ham end or leftover ham bone with some meat
2 whole bay leaves (http://sneakykitchen.com/wtkns/index.htm), OR 1/2 teaspoon ground bay leaf
2 medium onions, coarsely chopped
2 medium green bell peppers, washed and cubed
2 medium carrots, scrubbed and scraped
4 garlic cloves, mashed or chopped
1 teaspoon dried oregano (http://sneakykitchen.com/wtkns/products/oregano.htm)
1 1/2 teaspoon cumin (http://sneakykitchen.com/wtkns/products/cumin.htm)
1/2 teaspoon black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm), or to taste
1 tablespoon olive oil (optional but recommended)
1 tablespoon apple cider vinegar
1 teaspoon salt (http://sneakykitchen.com/wtkns/products/sea-salt.htm) or salt substitute, or to taste (optional, taste first)
The fastest way to make this soup is with a pressure cooker. If you don't have one, it's just as easy but takes longer.



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Pick over and rinse the beans. Cover with half the water and set aside to soak.
Place the ham hocks or ham bone in a pressure cooker. (Note #2 (http://sneakykitchen.com/Recipes/black_bean_soup.htm#pressure)) Add the rest of the water and the bay leaf (if you are using whole ones). Cook on high pressure for about 20 minutes.
Remove from heat. Run under cold water to reduce pressure. Take out the bay leaves (http://sneakykitchen.com/wtkns/index.htm). Skim the broth of all fat, or run through a gravy separator. Return the broth to the pan.
To the broth and ham, add the beans with the water they are soaking in. Add the onions, green pepper, oregano (http://sneakykitchen.com/wtkns/products/oregano.htm), cumin, garlic and black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm). While it is coming to a boil, cut the carrots into three-inch pieces. Slit each one into quarters lengthwise to make skinny three-inch long strips. Add to beans. Cap and bring up to pressure. As soon as it is fully pressurized, turn heat to low. Cook for 20 minutes. (Note #3 (http://sneakykitchen.com/Recipes/black_bean_soup.htm#beans))
Remove from heat and depressurize. Check to make sure the beans are extremely tender (older beans may take longer to cook). Remove the ham hocks or ham bone to a plate. Ladle about a third of the beans into a blender or food processor (a hand held blender works well too) with as little liquid and vegetables as possible. Process until creamy. Scrape back into the pan. Cut the ham from the bones. Cut into pieces, including the skin, removing all visible fat.
Return the meat to the beans, discarding the bones. Add salt (http://sneakykitchen.com/wtkns/products/sea-salt.htm), vinegar and olive oil. Stir to mix. Check seasonings. You may add more salt (http://sneakykitchen.com/wtkns/products/sea-salt.htm), black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm) or even hot pepper sauce (http://sneakykitchen.com/wtkns/index.htm) if a spicier soup is desired.
Serving suggestions:


Pack white rice into a custard cup or similar small deep container (even a teacup will do). Invert onto a shallow soup plate. Ladle bean soup around the rice. Garnish mounded rice with a little black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm) and some chopped parsley or cilantro, or dried parsley flakes (http://sneakykitchen.com/wtkns/products/parsley.htm).
Or top soup with a dollop of sour cream. Garnish with some chopped parsley or cilantro, or a sprinkle of paprika (http://sneakykitchen.com/wtkns/products/paprika.htm).
Or garnish with three thin slices of avocado floating on the surface of the soup, plus a sprinkle of chopped ripe tomato.

Best served with hot crusty Cuban bread for dipping in the soup. This recipe makes a little over 2 quarts of soup.

[oceanloverOH]

Ybor City Black Bean Soup

7 to 8 cups of water
1 pound (approx.) pkg. of black beans, about 2 1/2 cups
2 ham hocks OR 1 ham end or leftover ham bone with some meat
2 whole bay leaves (http://sneakykitchen.com/wtkns/index.htm), OR 1/2 teaspoon ground bay leaf
2 medium onions, coarsely chopped
2 medium green bell peppers, washed and cubed
2 medium carrots, scrubbed and scraped
4 garlic cloves, mashed or chopped
1 teaspoon dried oregano (http://sneakykitchen.com/wtkns/products/oregano.htm)
1 1/2 teaspoon cumin (http://sneakykitchen.com/wtkns/products/cumin.htm)
1/2 teaspoon black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm), or to taste
1 tablespoon olive oil (optional but recommended)
1 tablespoon apple cider vinegar
1 teaspoon salt (http://sneakykitchen.com/wtkns/products/sea-salt.htm) or salt substitute, or to taste (optional, taste first)
The fastest way to make this soup is with a pressure cooker. If you don't have one, it's just as easy but takes longer.



Feedback on our recipes:


Probably will try them.



Made some dishes already.



Printing this out now.



Not what I'm looking for.



Great recipes!



Are you kidding?





Free Survey (http://www.surveypopups.com/)


Pick over and rinse the beans. Cover with half the water and set aside to soak.
Place the ham hocks or ham bone in a pressure cooker. (Note #2 (http://sneakykitchen.com/Recipes/black_bean_soup.htm#pressure)) Add the rest of the water and the bay leaf (if you are using whole ones). Cook on high pressure for about 20 minutes.
Remove from heat. Run under cold water to reduce pressure. Take out the bay leaves (http://sneakykitchen.com/wtkns/index.htm). Skim the broth of all fat, or run through a gravy separator. Return the broth to the pan.
To the broth and ham, add the beans with the water they are soaking in. Add the onions, green pepper, oregano (http://sneakykitchen.com/wtkns/products/oregano.htm), cumin, garlic and black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm). While it is coming to a boil, cut the carrots into three-inch pieces. Slit each one into quarters lengthwise to make skinny three-inch long strips. Add to beans. Cap and bring up to pressure. As soon as it is fully pressurized, turn heat to low. Cook for 20 minutes. (Note #3 (http://sneakykitchen.com/Recipes/black_bean_soup.htm#beans))
Remove from heat and depressurize. Check to make sure the beans are extremely tender (older beans may take longer to cook). Remove the ham hocks or ham bone to a plate. Ladle about a third of the beans into a blender or food processor (a hand held blender works well too) with as little liquid and vegetables as possible. Process until creamy. Scrape back into the pan. Cut the ham from the bones. Cut into pieces, including the skin, removing all visible fat.
Return the meat to the beans, discarding the bones. Add salt (http://sneakykitchen.com/wtkns/products/sea-salt.htm), vinegar and olive oil. Stir to mix. Check seasonings. You may add more salt (http://sneakykitchen.com/wtkns/products/sea-salt.htm), black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm) or even hot pepper sauce (http://sneakykitchen.com/wtkns/index.htm) if a spicier soup is desired.
Serving suggestions:


Pack white rice into a custard cup or similar small deep container (even a teacup will do). Invert onto a shallow soup plate. Ladle bean soup around the rice. Garnish mounded rice with a little black pepper (http://sneakykitchen.com/wtkns/products/black_pepper.htm) and some chopped parsley or cilantro, or dried parsley flakes (http://sneakykitchen.com/wtkns/products/parsley.htm).
Or top soup with a dollop of sour cream. Garnish with some chopped parsley or cilantro, or a sprinkle of paprika (http://sneakykitchen.com/wtkns/products/paprika.htm).
Or garnish with three thin slices of avocado floating on the surface of the soup, plus a sprinkle of chopped ripe tomato.

Best served with hot crusty Cuban bread for dipping in the soup. This recipe makes a little over 2 quarts of soup.

Wow, shaarona! You have some good soups in your recipe repertoire; thanks for posting them....must be all the traveling we've done, yes? Santa brought me an immersion blender this year, so I'm looking forward to trying it with my various soups.

[shaarona]

Ybor City Black Bean Soup

7 to 8 cups of water
1 pound (approx.) pkg. of black beans, about 2 1/2 cups
2 ham hocks OR 1 ham end or leftover ham bone with some meat
2 whole bay leave. , OR 1/2 teaspoon ground bay leaf
2 medium onions, coarsely chopped
1 medium green bell peppers, washed and cubed
2 medium carrots, scrubbed and scraped
4 garlic cloves, mashed or chopped
1 teaspoon dried oregano
1 1/2 teaspoon cumin
1/2 teaspoon black pepper to taste
1 tablespoon olive oil ( recommended)
1 tablespoon apple cider vinegar
1 teaspoon saltor salt substitute, or to taste (optional, taste first)











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Pick over and rinse the beans. Cover with half the water and set aside to soak.
Place the ham hocks or ham bone in a crock pot. ( Add the rest of the water and the bay leaf (if you are using whole ones).
Remove from heat. Take out the bay leaves ..

To the broth and ham, add the beans with the water they are soaking in. Add the onions, green pepper, oregano, cumin, garlic and black pepper. While it is coming to a boil, cut the carrots into 3-inch pieces. Slit each one into quarters lengthwise to make skinny three-inch long strips. Add to beans. , turn heat to low. Simmer for all day in your crock pot.

Check to make sure the beans are extremely tender (older beans may take longer to cook). Remove the ham hocks or ham bone to a plate. Ladle about a third of the beans into a blender or food processor (a hand held potato masher also w0rks well) with as little liquid and vegetables as possible. Scrape back into the pan.

Cut the ham from the bones. Cut into pieces, including the skin, removing all visible fat.

Return the meat to the beans, discarding the bones. Add salt vinegar and olive oil. Stir to mix. Check seasonings. You may add more salt, black pepper or even hot pepper sauce if a spicier soup is desired.

Serving suggestions:


Pack white rice into a custard cup or similar small deep container (even a teacup will do). Invert onto a shallow soup plate. Ladle bean soup around the rice. Garnish mounded rice with a little black pepper and some chopped parsley or cilantro, or dried parsley flakes.
Or top soup with a dollop of sour cream. Garnish with some chopped parsley or cilantro, or a sprinkle of paprika.
Or garnish with three thin slices of avocado floating on the surface of the soup, plus a sprinkle of chopped ripe tomato.

Best served with hot crusty Cuban bread for dipping in the soup. This recipe makes a little over 2 quarts of soup.

My secretary's mother from Tampa used to serve this with a dollop of minced onions to which she had added a couple tablespoons of vinegar.. She'd refrigerate it while the soup was cooking.

[shaarona]

Wow, @shaarona (http://thepoliticalforums.com/member.php?u=434)! You have some good soups in your recipe repertoire; thanks for posting them....must be all the traveling we've done, yes? Santa brought me an immersion blender this year, so I'm looking forward to trying it with my various soups.

I don't know how I posted this twice..

Soups are great.. specially if you serve them with a great piece of bread and a salad.

[Peter1469]

Its very good.. and comforting on a cold night.

I learned to cook it in southern Switzerland on Lake Como.. Its real healthy too.


Very nice.

[shaarona]

Very nice.

I also make a great Broccoli soup and I cheat! I cut up a couple of carrots into hot water and cook them a little before I add a few handfuls of broken Broccoli .. let that simmer until tender and add a can of Campbells Broccoli soup and a can of milk.

You can basically do the same with fresh Asparagus and Campbells Asparagus Soup. Doesn't take long.. guests are impressed.. and its yummy.

Invite someone to supper, Peter and have some fun.

[Chloe]

I'd probably really like the tuscan soup, just minus the chicken broth and sausage. White beans and kale in a soup is really good.

[Peter1469]

I also make a great Broccoli soup and I cheat! I cut up a couple of carrots into hot water and cook them a little before I add a few handfuls of broken Broccoli .. let that simmer until tender and add a can of Campbells Broccoli soup and a can of milk.

You can basically do the same with fresh Asparagus and Campbells Asparagus Soup. Doesn't take long.. guests are impressed.. and its yummy.

Invite someone to supper, Peter and have some fun.

I would like to. :smiley:

[shaarona]

I'd probably really like the tuscan soup, just minus the chicken broth and sausage. White beans and kale in a soup is really good.

Its very good without the sausage .. and you can substitute vegetable broth.

I don't put sausage in mine.

[shaarona]

I would like to. :smiley:

I wish you were near me.. I would invite you to supper.

[Mister D]

I'd probably really like the tuscan soup, just minus the chicken broth and sausage. White beans and kale in a soup is really good.

I make vegetarian versions as well.

[Peter1469]

Its very good without the sausage .. and you can substitute vegetable broth.

I don't put sausage in mine.

I will take Chloe's portion of meat if she doesn't want it.

[Peter1469]

I wish you were near me.. I would invite you to supper.

North Carolina?

[Mister D]

I will take Chloe's portion of meat if she doesn't want it.

Sausage goes well with beans for some reason. bacon too.

[shaarona]

North Carolina?

I am in Atlanta now.

I used to LOVE cooking with my kids on Sundays.

I would do a gorgonzola salad with poached string beans and tomatoes.. My son would do a brisket.

Its not great fun to cook once the kids are gone.

Now I content myself with teaching young neighbors to cook .. and they teach me.. Especially the Brazilians. Whoa .. Can they cook.

The smells drove me to knock on the door and ASK.. Nuts, huh?