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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
- 2 cups Dry White Beans, or fresh shell beans in season
- 2 Bay Leaves
- 4 cloves Garlic, divided
- 2 stalks Celery
- 2 Carrots, peeled
- 1 Leek, white part only
- 1/4 cup Extra Virgin Olive Oil
- 1/2 ½ Savoy Cabbage, cut into chiffonade
- 1 bunch Kale, stemmed and cut into chiffonade
- 1 pound Kielbasa, cut into ½” dice
- 6 cups Water
- 1/2 ½ loaf day-old rustic bread, crust removed
- 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.