Since I had decided to avoid the post-Thanksgiving crowds on the ski slopes, we stayed in town and it didn't take me long to set into my old ways... finding entertainment in the kitchen. While Mr. Rose raked leaves in the yard, I investigated the fridge, garden, and pantry to see what we had. With little effort (I was able to make it while wholly engrossed in the This American Life podcast entitled "Frenemies"), I put this soup together.
White bean, kale, and prosciutto soup
1 lb dried cannellini beans
3 tbsp extra virgin olive oil
2 small onions, chopped
6 large cloves, chopped
3 tbsp chopped rosemary
2 bay leaves
12 oz thinly sliced prosciutto, cut into 1/4" wide strips
1 small bunch kale, ribs removed and leaves torn into small pieces (about 3 packed cups)
8 c chicken broth
2 c water
Salt and pepper to taste
Rinse and pick over the beans in cold water. Put the beans into a medium pot and cover with 2" water. Bring to a boil over medium heat, then remove and set aside, covered. Let sit for 1 hr.
Heat the oil in a large pot (mine was a 6 qt dutch oven) over medium-high heat. Saute the onions till tender, about 4-5 minutes. Add the garlic, rosemary, and bay leaves. Stir and cook for 1-2 minutes. Add the prosciutto, stir, and cook for 1-2 minutes. Add kale, chicken broth, and water. Bring to a boil, stirring occasionally to make sure the kale gets nice and wilted in there. Drain the beans and add them to the pot as well. Lower the heat to a simmer, drop a lid on the pot, and cook, stirring occasionally, till beans are tender, about 1 hr.