Sausage and White Bean Stew with Kale

(Courtesy of Better Homes and Gardens)

Ingredients:
1 lb. great Northern beans, picked through, soaked overnight in water, drained and rinsed
8-9 c. unsalted or reduced-sodium chicken broth
3 Tbsp. plus 1 tsp. extra-virgin olive oil
2 c. diced onion (2 medium)
1/2 c. diced celery (3 stalks)
1/2 c. peeled and diced carrots (1-2 medium)
1 1/2 tsp. finely chopped garlic (about 3 cloves); remove any green shoots inside
1/4 tsp. dried thyme, crushed
1 can (14.5 oz.) whole peeled tomatoes, drained and crushed
Freshly ground black pepper
1 bunch black kale or regular kale, washed and stemmed (about 8 c.)
1 lb. smoked sausage, such as kielbasa or andouille, cut in 1/2 inch slices

Directions:
In a heavy nonreactive 4-6 quart Dutch oven combine drained and rinsed beans, 8 c. stock and a generous pinch of kosher salt.  Bring to boiling.  Reduce heat and simmer, partially covered, 30-45 minutes, until beans are tender, stirring occasionally and adding stock if level is below top of beans.  Beans should move about easily in the stock.

Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat.  Cook onion in oil until translucent, stopping before onion browns.  Add celery, carrots and garlic; sprinkle with a pinch of salt and dried thyme. Stir well.  Cook 5-7 minutes.  Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper.  Cook 5 minutes longer.  Add to simmering beans.

In a large pot of lightly salted boiling water, cook kale for 5 minutes.  Drain; set aside to cool.  When cool enough to handle, squeeze any remaining water from kale, then coarsely chop kale.

Rinse and wipe out skillet.  In skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.

When beans are tender, add kale and sausage to beans in Dutch oven.  Simmer 10 minutes.  Taste for seasoning.  Let stand 30 minutes.  (Soup flavor improves when allowed to rest 30 minutes or longer before serving.  This soup can be made up to 2 days ahead and reheated).  

Note~ To pick through dry beans, spread them on a large rimmed baking pan.  Examine beans, discarding shriveled beans and small stones.

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