Amy Scattergood S Cranberry Bean Lacinato Kale And Pasta Soup

Description

From one of my favorite blogs, the wednesday chef.

Ingredients

• Olive Oil
• Leeks
• Carrots
• Onion
• Dried Cranberry Beans
• Kosher Salt
• Kale
• Orecchiette
• Fresh Sage
• Fresh Parsley
• Smoked Paprika
• Hungarian Paprika
• Fresh Lemon Juice
• Parmesan Cheese

Instructions

1. 1
2. In a 4-quart soup pot or cast iron casserole, heat 1 / 4 cup of olive oil and cook the leeks, carrots and onions over medium-low heat until just softened, 8 to 10 minutes
3. 2
4. Add the dried beans and 12 cups of water
5. Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally
6. After about 45 minutes, add 1 tablespoon of kosher salt
7. Continue to cook, covered, and again stirring occasionally, just until the beans are soft, 45 minutes to 1 hour or more
8. 3
9. With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean liquor and set both aside
10. Add the kale to the soup, stirring in a few cups at a time as the greens wilt
11. Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat
12. 4
13. Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente
14. Drain and reserve
15. 5
16. In a food processor, combine the reserved beans and bean liquor, sage, parsley, paprikas and lemon juice, the remaining 2 1 / 2 tablespoons olive oil and a pinch of salt
17. Blend until smooth, then check for seasoning, adding more salt if desired, or bean liquor to aid in blending
18. 6
19. Just before serving, stir the cooked pasta into the soup
20. Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean pure
21. Grate parmesan over the top of each bowl to taste and serve immediately