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In a large soup pot, a medley of finely chopped onions, diced carrots, and celery engage in a gentle sauté, releasing their natural sweetness and forming the flavorful foundation of the soup. Garlic, dried thyme, and rosemary join the symphony, infusing the kitchen with an enticing aroma that sets the stage for the culinary performance to come. A bay leaf adds a subtle undertone, contributing its unique essence to the simmering pot.
The soaked beans join the ensemble, along with a generous pour of vegetable or chicken broth, creating a broth that is both robust and nurturing. For those seeking an extra layer of complexity, a ham hock or smoked sausage can be introduced, imparting a savory richness that lingers on the palate. The slow simmering that follows allows the ingredients to intermingle, creating a harmonious balance of textures and tastes.
As the soup progresses, kale, vibrant and nutrient-packed, makes its grand entrance. Its emerald leaves wilt gracefully into the broth, adding a burst of freshness and color. A squeeze of lemon juice brightens the entire composition, elevating the dish with a touch of acidity. The result is a symphony of textures and flavors, a testament to the patience and care invested in the process.
Finally, as the soup is ladled into bowls and garnished with a sprinkle of fresh parsley, it is ready to be savored. Each spoonful tells a story of time and attention, inviting those who partake to experience the culmination of a lengthy, yet rewarding culinary journey. White Bean Soup, with its complex layers and robust character, transcends the ordinary, offering a nourishing and comforting feast for both the senses and the soul.
Ingredients:
- 1 pound (about 2 cups) dried white beans (such as Great Northern or cannellini), soaked overnight
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 cups vegetable or chicken broth
- 1 ham hock or 1/2 pound smoked sausage, optional (for added flavor)
- Salt and pepper to taste
- 1 bunch kale, stems removed and leaves chopped
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions:
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