Kale and White Bean Soup

Ingredients

• 1  bay leaves (not California)
• 0.5 teaspoon pepper black
• 8  carrots halved lengthwise
• 5 cups chicken broth 
• 1 teaspoon rosemary leaves fresh finely chopped
• 4  garlic clove finely chopped
• 1 lb cannellini beans dried white
• 1 lb crossing over quintessential american desserts coarsely chopped (preferably lacinato)
• 2 tablespoons olive oil 
• 2  onion coarsely chopped
• 2 inch parmesan 
• 6 servings provolone cheese 
• 2 teaspoons salt 
• 1 lb sausage smoked sliced
• 2 qt water 

Equipment

• frying pan
• paper towels
• pot
• colander

Directions

1. Cover beans with water by 2 inches in a pot and bring to a boil.
2. Remove from heat and let stand, uncovered, 1 hour.
3. Drain beans in a colander and rinse.
4. Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes.
5. Add garlic and cook, stirring, 1 minute.
6. 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.
7. 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.
8. 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.
9. •Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary. •Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Be aware that it has many aliases: Tuscan kale, black cabbage, cavolo nero, dinosaur kale, and flat black cabbage.