Kitchen Garden Journal

• 1 pound dry white cannellini or lima beans, or 2 cups fresh shelled barlotti beans
• 1 large yellow onion or 1 bunch leeks
• 1 head garlic
• 4 Tbsp good quality olive oil
• 2-4 bunches of black Tuscan kale or 2 heads escarole
• 2 quarts chicken stock or water (plus more water)
• 4 oz pancetta or bacon or sausage meat (optional)
• a few plum tomatoes (optional)
• 2 sprigs of rosemary or sage
• 1 bay leaf
• Salt and pepper to taste

This delicious soup of creamy beans and earthy greens is sure to take the chill out of those rainy fall evenings.  Soak the beans in ample water overnight.  Coarsely chop the onion and garlic.  If using leeks, be sure to thoroughly wash them first by cutting a vertical slash the length of the shank and running water in between all the layers.  If using bacon, cut it into ¼  inch dice.  In a large, heavy bottomed soup pot (4 quart size or larger), brown the bacon or sausage meat over high heat in the olive oil.  (It is also perfectly good without the meat.)  Add the onions and garlic, reduce heat to medium, and sauté gently until softened but not browned, about 10 minutes.  Throw in some chopped tomatoes if you want.  Add the beans, mix thoroughly, and continue to sauté 2-3 minutes more.  Add the stock or water, plus additional water to bring it about an inch above the level of the beans.  Add the bay leaf.  Bring to a boil, then reduce heat to very low and simmer for 1 ½ hours.  Meanwhile, wash and chop the greens, removing the midrib from the kale if desired.  Taste the beans at this point, if they’re almost ready, add the chopped greens and continue to simmer about a half an hour more.  When done, add the salt, at least 1 heaping tablespoonful, and the pepper.  For maximum warming effect, serve over steaming hot polenta with a glass of red wine.

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• 1 lb barlotti beans, shelled
• 2 slices bacon or pancetta, diced (optional)
• 1 cipollini onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 ripe tomato, chopped, optional
• 4-6 cups vegetable stock or water
• salt & pepper
• parsley or rosemary, chopped 
• 8 oz. pasta of choice (fresh egg tagialtelle, spaghetti broken in small pieces, or ditalini)

Shell the beans, discard the shells.  In a large pot, add the diced bacon and sauté until golden and crispy.  Add the onion, carrot, and celery and sauté over moderate heat for about 10 minutes.  Add the optional tomato, the beans, and the stock and simmer for about 30 minutes, or until the beans are tender.  At this point, about half the beans are removed from the pot, pureed and added back.  This gives it a nice thick, velvety texture.  Add the herbs and continue simmering another 5 minutes.  Cook the pasta al dente in a separate pot of boiling salted water and combine with the bean soup just before serving. Perfect for these cool nights!

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