Saturday, November 27, 2010

White bean, kale, and prosciutto soup

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.  
If I'd had more than a cup of flour, I also would have made a dense crusty boule to serve with the soup.  But my Kitchenaid has not yet shown up -- it is still sitting in the same UPS warehouse it's been in for the last 3 days -- so I didn't bother trekking out to get more flour.  I say this like there was a blistering blizzard outside, but there wasn't.  In fact, Mr. Rose probably got sunburn while raking leaves.  I was just feeling lazy.  It is, after all, Saturday.
Well, here it is, my recipe for a tasty wintery soup, that can be made without much effort on a sunny autumn afternoon.

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.


  1. I hope you're planning on posting pictures of your Kitchenaid when it arrives.

    PS: Can't wait to see you soon, twin. SO excited!

  2. This looks lovely - a wonderful contrast to all the rich Thanksgiving foods all over the web right now. I make a version of this often during the winter and we love it. Of course, I don't make my own bread, but someday. And I am with Azmina - wanna see pics of the Kitchen aid!!

  3. Thanks, Azmina and Mardi, for sharing my excitement over the arrival of the Kitchenaid. It will have been 5 days by the time it arrives, but it *feels* like 9 months. :)

  4. Great post with lots of really good information!

    Kitchen Warehouse

  5. Thanks @oviya. I've started seeds for the garden again and are overhauling the kitchen. Please stay tuned for many more posts about what our garden yields and how I putter around the kitchen.


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