Happy New Year! Are you doing anything special? JT and I usually go out to our favourite French restaurant but this year we’re having good friends come over — we’ll be snacking tapas-style all evening. I’m really looking forward to our intimate New Year this year.
Although I didn’t make this soup for New Years Eve, I did make it several weeks ago when I needed to use up some kale and wanted a hearty and satisfying lunch. I adore soup, in fact I often say that I love it so much, Soup could be my middle name. JT is not as fond of soup as I am but he still eats without griping too much. My dear friend Kelly (Inspired Edibles) made a gorgeous and colourful version here and although I am posting it a few weeks after her recipe went live, I actually made it last month. The Original recipe is from Gourmet, 2003, and contained chestnuts but I wanted to keep my version is little lighter in calories so I omitted the chestnuts, but I would encourage you to add them, they would definitely take this warming soup to the next level.
Kale and Navy Bean Soup
Serves 4
Ingredients:
- 1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
- 1/4 pound thinly sliced pancetta, chopped
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons extra-virgin olive oil
- 3 1/2 cups low-sodium chicken broth (28 fluid ounces)
- 2 cups water
- 1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 pound cavolo nero or regular green kale, stems and centre ribs discarded and leaves cut into bite-sized pieces
- 2 teaspoons chopped fresh thyme
- Optional Garnish: Parmigiano-Reggiano shavings
Directions:
- Soak beans overnight by covering them in about two inches of water. Or you can cook the beans relatively quickly in a pressure cooker or make this soup in a slow cooker. Drain well.
- Sauté onion and garlic in a pinch of oil large heavy pot over moderate heat. Add the kale and sauté for 5 additional minutes. Add the beans, broth, water, cheese rind, salt and pepper and simmer uncovered, until beans are tender, 45 minutes to 1 hour (or in a slow cooker on high for 4 hours). Discard or eat the cheese rind.
Tip:
I usually keep all my parmesan rinds in a zip lock bag in the freezer and use them in various stews and soups because they add so much flavour. I always eat them and never discard them as the instructions indicate, they are really very tasty and I know my friend Sissi (With a Glass) would adore the texture.
You know I just learned about using the parm rinds and I was fascinated and blown away! I’ve been missing out for far too long. This soup sounds great Eva. I’ve become a cannellini bean addict as of late and this sounds like a delicious and healthy way to enjoy them.
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I do love cannelloni beans too, so creamy — you could easily substitute any bean in this tasty soup. The rinds are a wonderful secret ingredient for sure.
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What a great looking soup, Eva. It must be so warming with your winter weather and very good for you too. Happy, happy, happy New Year and my 2014 be very good to you and yes, may this year be the year our paths cross xx
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Thank you kindly Charlie, it was a very delicious soup indeed and I wish I had a bit more of it today — we’re expecting wind chills of -41C!
I too have all my fingers and toes crossed that our paths will cross this year too.
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The soup sounds very original, but also filling and healthy at the same time. I love beans in everything, though cannot eat them too often (I digest them badly). Otherwise I would have beans (different kinds) every other day.
I hope you have had wonderful time with your friends. I’m sure it was a particularly delicious evening, since you were the host 😉 Happy New Year, Eva!
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Eva, I’m sorry I have only just noticed your comment about me and the kind link to my blog! Thank you so much! You know me so well: I would love the texture indeed.
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Hi Sissi, no worries, this Christmas has not been ‘normal’ for us so I totally understand. I knew you’d love the textures! Sometimes I will take a small piece from the freezer and microwave it until it’s soft and bubbly, it makes a lovely snack!
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I too have similar issues with beans, have you tried adding a pinch of baking soda to the beans? It apparently makes the beans much more digestible. In fact, our Swiss friend routinely adds a pinch of baking soda to his fondu for the very same reason! Also, a secret I will soon reveal is that adding a pinch of baking soda to tomato sauce will cut down the acidity significantly and make the sauce taste much sweeter! My husband recently made his Chicken Cacciatore and I thought he added a large spoon of sugar to it and he did not!
I wish you all the best for 2014 Sissi!
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Eva, thank you for the advice. I have tried everything… baking soda, different herbs, different cooking methods… Somehow it’s easier with chickpeas (I have no idea why). On the other hand, I do eat beans. Suffer a bit later, but I don’t care. I will not die!
I don’t have any problems with fondue (apart from eating it rarely because it’s such a calorie bomb! especially when eaten in the amounts I eat it…).
Baking soda is such a miracle product (also in medical use).
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Hi Sissi, have you tried using asafoetida? I read about it on many Indian sites, it’s supposed to help digest beans.
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I have a ham bone in the freezer…and was thinking of making split pea soup. Somehow kale and navy bean now sounds even better 😉 Happy, happy New Year, my sweet friend!
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Hi Liz, thank you for your lovely words. The soup would be most welcome today as temperatures are plummeting to a nasty wind chill of -41C which is surprisingly -41F too! And we’re expecting more snow/rain! It’s only January 6 and I’m sick of winter!
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This sounds wonderful, Eva. i do enjoy a good bean soup, especially now, when the temp isn’t likely to reach above freezing for a few days. Good idea, too, dropping the chestnuts. I’m sure they’d taste wonderful but the soup would be heavy enough to be incapacitating. 🙂
I hope you and JT have a wonderful New Year!
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Thank you so much John, I am hoping to develop a recipe for a mushroom and chestnut soup in the new year. Happy New Year to you and I hope you have a grand time tonight.
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Happy New Year Eva! It sounds like you’ve got a very fun evening planned for you. This soup looks so comforting and delicious 😀
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Thanks Lorraine, it was a lovely evening for sure! I really wish I had some of this soup today, it’s beginning to be bitterly cold again — they are forecasting -41 wind chills in the next few days.
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What a warming bowl of deliciousness Eva Soup ;-). I feel the same way… I find it utterly comforting to sip on broth throughout the day and all the add-ins light up my life :o). Chestnuts do sound intriguing… must try that sometime. It sounds like you and JT have some wonderful plans to ring in the new year. Enjoy the celebrating Eva and thank you for the mention! I look forward to following your culinary adventures in 2014. All the best – xo.
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Hi Kelly, thank you for your kind words. 2013 has certainly been a year of change for us all, I wish you all the best for 2014!
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Happy New Year to you and JT as well, Eva.
Great minds think alike … I came home with a big bundle of kale on Sunday and am going to make some soup on Tuesday as Monday is going to be an outing with the nephew after a doctor’s appointment. I haven’t decided on white or kidney beans yet. Maybe sweet potatoes. And chorizo, or maybe ham. Whatever I make will be tasty, I’m sure. 🙂
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Hi Maria, kale is my favourite leafy green of late, I particularly love how it stands up after cooking and doesn’t get all mushy like some other greens. It’s also packed with nutrients which is such a bonus. I’m sure your soup was amazing, I would have definitely been tempted by the chorizo!
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Happy New Year to you and JT Eva.. Have a blast with your friends. A bowl of you kale and bowl soup sounds very comforting, would love a bowl right now, yes, for breakfast.
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Thank you so much Norma, there are days when soup would be most welcome here too! Happy New year to you too, I hope 2014 brings you nothing but happiness, good health and good fortune.
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One of my favorite soups. I hope you, JT and your friends have a nice evening together. Happy New Year.
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Thanks Karen, may you have a happy and healthy 2014 as well.
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We’ll be having a quiet New Year’s Eve with just a couple of friends. We are father-in-law-less for 5 days and I’m taking the opportunity to relax and do next to nothing. 🙂
Love your bean and kale soup, Eva.
Happy New Year!
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Thank you kindly Maureen. Happy New Year to you too, and I hope you enjoy your time off.
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A comforting winter soup, Eva.
Happy New Year!
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Thank you kindly Angie, happy new year to you too.
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