Kale and White Bean Soup

• 1 lb dried white beans such as Great Northern, cannellini, or navy (or use canned organic cannellini beans, rinse and skip the first paragraph instructions)
• 2 onions, coarsely chopped
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 5 cups Organic chicken broth
• 1 qt water
• 1 (3- by 2-inch) piece Parmigiano-Reggiano rind (optional-omit if intolerant to dairy)
• 2 teaspoons Celtic Sea salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 teaspoon finely chopped fresh rosemary
• 1 lb Organic chicken sausage (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

Preparation

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 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, carrots, broth, 1 quart water, cheese rind (optional), 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 in kale, sausage and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with Celtic sea salt and pepper.

Cooks'notes: •Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

(modified from Epicurius.com)