Italian Soup | White Bean Soup

*Note: Any small, white, dried beans can be substituted for cannellini beans (i.e., white kidney beans, Great Northern beans, navy beans).

To soak the beans, first rinse them to remove any dust or debris. Place the beans into a large bowl and cover with cold water plus at least 2 inches. Peel and smash the whole cloves of garlic and add to the bowl along with the bay leaf. Let sit for 8 hours or even overnight.

To cook the beans, first drain and rinse the soaked beans. Place into a large, heavy-bottomed pot and cover with the cold water. Add the bay leaves and extra-virgin olive oil and bring to a boil over high heat, stirring occasionally. Once the beans come to a boil, reduce the heat to a gentle simmer. Cover the pot with the lid slightly ajar and let cook for about an hour until the beans start to become tender.

After the first hour, add the salt and Parmesan rinds (if using) and continue to simmer for another hour or so until the liquid has reduced to about 3 liters (or quarts). Stir the beans occasionally to prevent scorching on the bottom.

Once the soup has reduced to about 3 quarts and the beans are nice and tender, make the soffritto. First, émincé the garlic. Place a small skillet on the stove top and add the extra-virgin olive oil and garlic. Slowly heat the mixture, keeping a careful eye on the garlic so it doesn't burn. Add the chili flakes and continue to cook just until the garlic releases its aroma and just starts to turn color. Do not let it brown. Add about 1 cup of the broth to the pan and let it simmer for a couple of minutes.

Pour the soffritto into the pot and stir to combine. Simmer the soup for about 5 more minutes. Season further to taste. The soup can be served as is, or it can be finished with a variety of other ingredients.

To finish the soup, remove the tough stems from the kale and tear or cut into 1 to 2"-inch pieces. Wash and spin dry.

Remove the casing from the sausages and tear into small, bite-sized pieces. Heat a non-stick skillet over medium heat and add the oil. Fry the sausage until golden on all sides and cooked through. Once done, transfer the sausage to plate lined with paper towels to drain. Drain the excess oil from the pan and add the kale. Toss, season to taste and cover for about 2 minutes until it wilts and becomes tender.

To serve the soup, place a bit of kale into a warmed bowl, followed by a few pieces of sausage and ladle the soup over top. Serve with some shaved Parmigiano-Reggiano and a splash of quality olive oil.

Alternate method:

To finish the soup, remove the tough stems from the kale and tear or cut into 1-2"-inch pieces. Wash and spin dry. Add the kale to the soup and gently simmer until softened, about 5-10 minutes.

While the kale is cooking, remove the casing from the sausages and tear into small, bite-sized pieces. Heat a non-stick skillet over medium heat and add the oil. Fry the sausage until golden and cooked through. Once done, drain and transfer the sausage to the pot. Fold everything together and serve immediately. Garnish with grated Parmesan cheese and a splash of extra-virgin olive oil.