"Kale & White Bean Soup" by Jane Wagner

- 2 (15 oz) cans dried white beans such as Great Northern,

cannellini, or navy

- 2 onions, coarsely chopped

- 2 tbs. olive oil

- 4 garlic cloves, finely chopped

- 5 cups chicken broth

- 2 qt. water

- 2 tsp. vegetable bullion (if needed)

- 1/2 tsp. black pepper

- 1 bay leaf (not California)

- 1 tsp. finely chopped fresh rosemary

- 8 carrots, halved lengthwise and cut crosswise into 1/2 inch pieces

- 1 lb. kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

*Accompaniment: provolone toasts

1. Cook onions in oil in an 8-qt. pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add broth, 1 quart water, pepper, bay leaf, and rosemary and simmer, uncovered, until veggies are just tender, about 50 minutes.

2. Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining quart of water and simmer, uncovered, stirring occastionally, until kale is tender, 12-15 minutes. Season soup with bullion and pepper.

3. Add beans and heat through.