Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup
From one of my favorite blogs, the wednesday chef.
Steps
1.
In a 4-quart soup pot or cast iron casserole , heat 1 / 4 cup of olive oil and cook the leeks , carrots and onions over medium-low heat until just softened , 8 to 10 minutes.
2.
Add the dried beans and 12 cups of water.
Bring to a simmer over high heat , then reduce the heat to low and cover the pot with the lid , stirring occasionally.
After about 45 minutes , add 1 tablespoon of kosher salt.
Continue to cook , covered , and again stirring occasionally , just until the beans are soft , 45 minutes to 1 hour or more.
3.
With a slotted spoon , remove 1 cup of the beans and , separately , 2 tablespoons of bean liquor and set both aside.
Add the kale to the soup , stirring in a few cups at a time as the greens wilt.
Cover , and continue to cook for 8 to 10 minutes more until the greens are tender , then remove from the heat.
4.
Meanwhile , bring a pot of salted water to a rolling boil and cook the pasta until al dente.
Drain and reserve.
5.
In a food processor , combine.
Ingredients
olive oil, leeks, carrots, onion, dried cranberry beans, kosher salt, kale, orecchiette, fresh sage, fresh parsley, smoked paprika, hungarian paprika, fresh lemon juice, parmesan cheese