by merrill
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1 1/2 cup cranberry beans (kidney or navy will work too) Ask a question about this ingredient
6 cups chicken or vegetable stock Ask a question about this ingredient
2 cloves garlic, peeled and crushed Ask a question about this ingredient
1 tablespoon finely chopped assorted herbs, such as rosemary, thyme and sage Ask a question about this ingredient
2 large, ripe tomatoes, peeled and finely chopped, or 14.5 oz. crushed canned tomatoes Ask a question about this ingredient
2 cups loosely packed white Italian or French bread, crust removed Ask a question about this ingredient
1 large head Tuscan kale (cavolo nero), rinsed, de-stemmed and roughly chopped Ask a question about this ingredient
4 ounces small dried pasta such as trofie, tubetti or macaroni Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
Extra Virgin olive oil Ask a question about this ingredient
Put the beans in a large pot and add enough cold water to cover them by at least 2 inches. Soak for at least 8 hours. Drain well and return to the pot. Add enough stock to cover them (about 3 cups), the garlic and a few sprigs of fresh herbs and bring to a boil over high heat. Lower the heat, cover, and simmer the beans gently for about 40 minutes, until they are almost tender. If necessary, add more chicken stock so that the beans remain covered.
Ask a question about this stepMeanwhile, use a fork to mash together the tomatoes and the bread until you have a slurry. Set aside until the beans are cooked. Remove the garlic cloves and any herb stems from the pot and stir in the tomato-bread mixture. Add 2 more cups of stock, cover the pot, and simmer gently for another 20 minutes, stirring occasionally to keep the bread from sticking to the bottom of the pot. While the soup is simmering, bring a medium saucepan of water to a boil and add a generous pinch of salt.
Ask a question about this stepIf the soup seems thick after 20 minutes, add up to 2 more cups of stock. Stir in the kale and gently simmer as you add the pasta to the boiling water. When the pasta is barely cooked, use a slotted spoon to transfer it to the soup, adding some of the pasta water if it still seems too thick. Season to taste with salt and pepper. Serve in warm bowls with a drizzle of good olive oil and a sprinkling of grated Parmesan.
Ask a question about this stepWhere can I get "Tuscan kale"?
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Merrill is a co-founder of food52.
added over 2 years agoAny good "gourmet" market should have it in the fall - try Foragers.