Categories: gaps, soup

Ingredients

• 2 cups white beans
• 1/4 teaspoon baking soda
• 1 tablespoon butter or ghee
• 4 ounces bacon
• 1 medium yellow onion
• 2 medium carrots
• 3 ribs celery
• 8 cups chicken stock
• 2 bay leaves
• 1 branch rosemary
• rind of a hunk of parmesan cheese (optional)
• 1/2 teaspoon piment d'Esplette (or paprika)
• 1 bunch kale

Directions

1. Toss the beans in a large mixing bowl, cover with hot water by 2 inches and stir in baking soda. Soak for 18 to 24 hours, changing the water once or twice. Drain and rinse well.

2. Transfer the soaked beans into a large stock pot, cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until beans are tender – about 1 1/2 hours. Drain.

3. Melt butter in a large stock pot until it froths. Stir in bacon and cook until crispy. Stir in onion, carrots, celery and garlic. Stir frequently, and fry until fragrant – about 10 minutes.

4. Pour in chicken stock, add rosemary, bay and the rind of a piece of parmesan cheese. Simmer over medium heat, covered, for 20 to 30 minutes.

5. Remove from heat, stir in piment d’Esplette and kale. Cover and allow the kale to wilt in the residual heat of the soup for about 5 minutes. Salt as needed and serve with extra virgin olive oil.

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