Enjoying beans and greens together is a NE Year's tradition the world over. Hearty, rich and savory, this soup is perfect with a chunk or two of Red Hen bread. Add bacon if you want an extra salty kick.
Ingredients:
3 cups red cayenne or navy beans, soaked and then cooked with whatever aromatics you have and plenty of salt
2 T olive oil
1 small onion, chopped
5 cloves garlic, minced
1/3 cup chopped celeriac
1 cup chopped carrot
1 medium chopped potato
salt and red chili flakes, to taste
2 T red miso paste
1 t 'nduja
4 cups just-boiled water
2 cups chopped kale or braising greens
1 T cider vinegar
If you don't have any prepared beans, either soak some overnight, or give yourself a couple of hours to let them simmer before starting the soup. Lay the foundation for lots of flavor in your soup with plenty of salt and some aromatics in the cooking water.
Warm the oil in a dutch oven or soup pot and then add the diced onion along with some salt and red chili flakes.
When the onion has softened a little, add the celeriac, carrot and garlic, and let cook for 5 minutes or so.
Add the potato, then cook for another several minutes.
When the vegetables have deepend in color and started to soften, add the 'nduja and miso, along with half of the cooked beans, and mix thoroughly. Let the flavors come together for a few minutes.
Add the hot water, stir, and bring everything to a simmer.
Cover and cook until the vegetables are soft, about 8 - 10 minutes.
Use an immersion wand to blend, or cool slightly and smooth in batches using your blender.
Once the soup is relatively smooth, add the chopped greens and the remainder of the beans, and simmer until the greens are cooked.
Test for seasoning, and add the cider vinegar if things need brightening up.
