In my previous post, in which I reviewed Acme Farms + Kitchen, I mentioned that I would be following up with a recipe from my box, which is this Kale and White Bean Soup. The recipe was a wonderful base and is a great arsenal to have in your repertoire for a quick and healthy winter meal. I have made several variations of this soup over the years and decided to add on to it to make it my own. I added a few extra vegetables I had lying around to clean out the fridge and garnished with black truffle oil, Jacobsen Salt and Olympia Provisions' Saucisson Sec sliced thin.
I'm going to get real for a second about my previous shameful cooking trick: I used to use can beans all the time, even when a recipe called for dry. I now know the error of my ways and am a dried bean convert. The flavors from dried beans imparted in recipes cannot be replicated and the beans are always more tender and flavorful than canned. Also if you prep the beans in stage, then making this soup should only take about 20 minute. Go for the dried beans, trust me your palate...and gut will thank you!
Kale and White Bean Soup
Adapted from Acme Farms + Kitchen
1 cups dry white beans
1/4 teaspoon of salt
1 onion, peeled and halved
garlic clove, peeled and crushed
few sprigs of fresh oregano
2 tbsp olive oil
1/2 onion, diced
1 small leek, washed; white and light green parts chopped
2 carrots, peeled and chopped
1-2 cloves garlic, chopped
3 cups water
3 cups chicken or vegetable stock
1 bunch kale, stems removed and leaves washed and chopped
salt and pepper
Dry salami, sliced thin
Starting one or two nights ahead, soak the beans in a pot by covering with 3 inches of cold water and salt. Soak overnight.
Drain the soaked beans and place in a pot, cover by 2-3 inches of clean water. Add onion, garlic and oregano. Bring to a boil, then reduce heat and simmer for 40 minutes, or until tender. Remove onion, garlic and stems from oregano. If cooking the beans the night before the soup, store beans in container with cooking liquid so they don't dry out, otherwise drain.
In a large soup pot, heat 1 tbsp oil over medium heat. Add onion, leeks and carrots, sauté about 5 minutes. Add garlic and cook until fragrant.
Add roughly half of the beans, and lightly mash with a fork. Add water and broth and bring to a boil. Stir in kale and remaining beans. Season with salt and pepper to taste. Cover and reduce heat to a simmer until kale is tender, about 10-15 minutes.
Serve with desired garnish.