Hearty Bean Soup
2 tablespoons olive oil
1 cup chopped onions
3 cloves garlic, minced
1/2 pound kielbasa, cut in 1/2″ pieces
8 cups fresh kale or escarole leaves — washed well
(1 1/2 lbs or so)
6 cups chicken stock or water
3 medium potatoes, peeled, diced
19 ounces drained white beans, rinsed
In a large saucepan over moderate heat, heat the oil. Add the onion, garlic and sausage. Cook, stirring often for 6 to 8 minutes or until the onion is tender.
Add the kale or escarole leaves. Cook for 5 minutes, stirring often, until the leaves are wilted. Add the chicken stock or water. Cover and simmer for 30 minutes or until the leaves are tender.
Add the potatoes and beans, continue cooking for 25 minutes, stirring often, or until the potatoes are tender.
Transfer about 1/3 of the soup to a blender or food processor fitted with a steel blade and process until smooth. Return to the saucepan and stir to combine.
Serves 6.
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