Bean, Potato and Kale Soup

Once upon a time, in the cream-laden days of yore, we would have poured heavy cream into this soup. By pureeing the potato, the soup becomes creamy. Potato has a great affinity for both beans and kale. It is best to puree in a food mill. A food processor makes potato slick, rather than deep.

• 1 pound cannellini beans
• 2 large or 3 medium leeks, white only, finely sliced
• 2 inch piece kombu, wiped with clean, moist cloth (optional - see note)
• 6-8 pints water or vegetable stock (to taste for soup thickness)
• 1 large bay leaf
• 4 medium white potatoes cut in half
• 2 teaspoons dried sage or 3 large leaves fresh
• 2 bunches kale
• Salt & freshly milled pepper to taste

METHOD

TIP:  Kombu is a thick seaweed that contains enzymes that help neutralize the gas-producing enzymes in beans.

Sort and clean beans. Soak overnight.

In a large (10 quart) soup kettle, cook leeks in olive oil over medium heat until softened. Do not brown.

When leeks are soft, add water or stock, beans, bay leaf and piece of kombu. Bring to a boil, then reduce heat to medium low and cook for about 45 minutes or until beans are about half done.

Remove kombu and bay leaf. Discard. Add potatoes and sage. Cook another half hour to 45 minutes. Add another quart of water if necessary.

While soup is cooking, clean and stem kale. Chop roughly into bite-size pieces. Cook in separate pot with only the water clinging to their leaves, until greens have just wilted.

When potatoes and beans are soft, remove potatoes with some of the cooking liquid and puree in a food mill. Return to the soup, mixing well. Puree about 1/4 to 1/3 of the cooked beans and return to soup. Add kale. Season with salt and freshly milled pepper. Simmer for another 1/2 hour over low heat.

Yield: 8 - 10 quarts. Freeze for use on a busy day.

Contributor: Dave Merrill for Caroline Merrill

 

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