Kale and White Bean Soup

1. 1

   Cover beans with water by 2 inches in a pot and bring to a boil.

2. 2

   Remove from heat and let stand, uncovered, 1 hour.

3. 3

   Drain beans in a colander and rinse.

4. 4

   Cook onions in oil in an 8 quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes.

5. 5

   Add garlic and cook, stirring 1 minute.

6. 6

   Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, around 50 minutes.

7. 7

   While soup is simmering, brown sausage in batches in a heavy skillet over medium heat, turning, then transfer to paper towels to drain.

8. 8

   Stir carrots into soup and simmer 5 minutes.

9. 9

   Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.

10. 10

    Season soup with salt and pepper.

* Per serving · 4 servings · Values may vary.