Name: Kale and White Bean Soup
Cook time: 1 hr
Total time: 3 hr
Yield: Makes 6 main-course servings
Ingredients: 1 lb dried white beans such as Great Northern, cannellini, or navy; 2 onions, coarsely chopped; 2 tablespoons olive oil; 4 garlic cloves, 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 (not California); 1 teaspoon finely chopped fresh rosemary; 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick; 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces; 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped; Accompaniment:provolone toasts

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Kale and White Bean SoupLisa Hubbard

Cooks'notes:

•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.

Recipe notes

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