A tasty blend of root vegetables, cabbage, kale and Kielbasa served over rustic bread. Pairs nicely with Pinot Noir. —Laurence at the Gables
Dry White Beans, or fresh shell beans in season
cloves Garlic, divided
Leek, white part only
Extra Virgin Olive Oil
½ Savoy Cabbage, cut into chiffonade
Kale, stemmed and cut into chiffonade
Kielbasa, cut into ½” dice
½ loaf day-old rustic bread, crust removed
In This Recipe
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.
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.
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.