Author Notes
A tasty blend of root vegetables, cabbage, kale and Kielbasa served over rustic bread. Pairs nicely with Pinot Noir. —Laurence at the Gables
Ingredients
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2 cups
Dry White Beans, or fresh shell beans in season
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2
Bay Leaves
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4
cloves Garlic, divided
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2
stalks Celery
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2
Carrots, peeled
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1
Leek, white part only
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1/4 cup
Extra Virgin Olive Oil
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1/2
½ Savoy Cabbage, cut into chiffonade
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1 bunch
Kale, stemmed and cut into chiffonade
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1 pound
Kielbasa, cut into ½” dice
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6 cups
Water
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1/2
½ loaf day-old rustic bread, crust removed
Directions
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Cover dry beans, if using, with water and soak overnight. Drain then refill the water, and cook with the bay leaves and 2 garlic cloves until soft, about 1 hour. Strain the beans, reserving 1 cup of liquid to add to the soup.
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In a food processor, mince the remaining garlic, celery, carrot, onion and leek until very fine, but not to a puree. Sauté the vegetables with a big pinch of salt and pepper in ¼ cup of olive oil over medium heat until fragrant and slightly browned, about 10 minutes. Add the beans, their cooking liquid, cabbage, kale, kielbasa and the 6 cups of water. Simmer for about 1 hour. Taste and adjust the seasoning with salt and pepper.
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Tear the bread into chunks and place several pieces into each bowl. Finish each bowl with more black pepper and a drizzle of olive oil.
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