White Bean Soup with Chorizo and Kale
|1 lb dried Great Northern beans|
|(1) 4-oz piece salt pork|
|3 Tbsp Vera Jane’s Extra-Virgin Olive Oil|
|2 cups onion, chopped|
|2 cups carrots, shredded|
|2 cups celery, chopped|
|5 large garlic cloves, peeled and chopped|
|1 Tbsp DLM Dried Thyme|
|Scant ½ tsp red pepper flakes, plus more if needed|
|½ tsp kosher salt, plus more if needed|
|Freshly ground black pepper|
|10 to 12 cups chicken stock|
|8 oz Spanish chorizo, thinly sliced|
|6 cups (loosely packed) chopped fresh kale, stems cut off and discarded|
|¾ cup grated Parmigiano-Reggiano|
Rinse and sort through the beans to remove any pebbles. Put
beans in a large heatproof bowl; cover with 8 cups of boiling water. Soak beans for 1 hour. Rinse the salt pork under cold running water and cut it into 4 equal pieces.
While the beans are soaking, heat the olive oil in a large, deep-sided pot (with a lid) over medium heat. When hot, add onion, carrots, and celery. Cook, stirring, until vegetables are softened, for 6 to 8 minutes. Add garlic and cook, stirring, for 2 minutes more. Remove from heat and set aside.
After beans have soaked, drain and rinse them in a colander. Transfer beans to the pot with the sautéed vegetables and add the salt pork. Stir in the thyme, red pepper flakes, salt, several grinds of pepper, and 10 cups of the stock.
Set the pot over medium-high heat and bring mixture to a simmer. Reduce heat, cover pot, and cook for one hour. Add chorizo and cook, covered, for 30 minutes more or until beans are just tender. Using a slotted spoon, remove and discard the salt pork (The soup can be prepared to this point two days ahead. Cool, cover, and refrigerate. Reheat over medium heat).
Taste soup and season with salt and black pepper, as needed, and add an extra pinch of red pepper flakes, if desired. If soup is too thin, cook it over high heat for a few minutes to reduce broth and thicken slightly. If it is too thick, dilute it with the remaining stock and heat the soup for a few more minutes.
Add the kale to the simmering soup, and cook until it is wilted, for about 3 minutes.
To serve, ladle soup into 8 large soup bowls and garnish each serving with a generous sprinkling of Parmigiano-Reggiano. Pass any extra cheese in a bowl.
Makes 16 Cups servings
Prep Time: 50 Min, plus 1 hour
Cook Time: 1 1/2 hours
Per serving: 307 calories (46% calories from fat); 16g total fat; 6g saturated fat; 22mg cholesterol; 811mg sodium; 26g total carbohydrates; 8g dietary fiber; 17g protein;