A trip to the German Coast farmer’s market yielded a beautiful bunch of black kale for the bargain price of $1. The black kale went right into a soup, with white beans, andouille, carrot, celery, onions, and garlic. Traditional Tuscan versions of this soup contains no meat, but I am genetically compelled to add a little smoked meat into any vegetable dish.
Black kale & white bean soup
1/4 lb andouille, casing removed, quartered & thinly sliced
2 T olive oil
1 small onion, chopped
1 cup of dried great northern white beans
1 bay leaf
2 ribs celery with leaves, chopped
1 large carrot, diced
1 bunch black kale, washed, de-stemmed, and sliced into ribbons (about 3 or 4 cups, loosely measured)
1 tsp salt
1/2 tsp red pepper flakes
1 tsp oregano, chopped
1 cup diced tomato (fresh or canned)
3 cloves garlic, minced
Saute sliced andouille in olive oil in a 4-quart saucepan; when it begins to brown, add chopped onion. Cook until onion is golden brown, then add white beans, bay leaf & enough water to cover beans by several inches. Bring to a rolling boil, reduce heat, and simmer for 1 hour. Add celery, carrots, kale, salt, red pepper flakes, oregano, diced tomato, and garlic. Simmer, stirring occasionally, for approximately 1 hour until beans & kale are tender. Serve with a sprinkling of grated parmesan.