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.

Posted: Thursday Jan 8,2009 11:09 AM In Soup Recipes

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White bean, kale, kielbasa and tortellini soup

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