Ingredients
- 2 cups white beans
- 1/4 teaspoon baking soda
- 1 tablespoon butter or ghee
- 4 ounces bacon
- 1 medium yellow onion
- 2 medium carrots
- 3 ribs celery
- 8 cups chicken stock
- 2 bay leaves
- 1 branch rosemary
- rind of a hunk of parmesan cheese (optional)
- 1/2 teaspoon piment d'Esplette (or paprika)
- 1 bunch kale
Directions
-
Toss the beans in a large mixing bowl, cover with hot water by 2 inches and stir in baking soda. Soak for 18 to 24 hours, changing the water once or twice. Drain and rinse well.
-
Transfer the soaked beans into a large stock pot, cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until beans are tender – about 1 1/2 hours. Drain.
-
Melt butter in a large stock pot until it froths. Stir in bacon and cook until crispy. Stir in onion, carrots, celery and garlic. Stir frequently, and fry until fragrant – about 10 minutes.
-
Pour in chicken stock, add rosemary, bay and the rind of a piece of parmesan cheese. Simmer over medium heat, covered, for 20 to 30 minutes.
-
Remove from heat, stir in piment d’Esplette and kale. Cover and allow the kale to wilt in the residual heat of the soup for about 5 minutes. Salt as needed and serve with extra virgin olive oil.