This soup is everything I want in the winter: hearty and comforting, yet healthy and nourishing. Plus, there wasn’t that much to prep or chop. You have to soak the beans first, and then cook the beans within the soup for a while, but most of the time is unattended cooking. I adapted it from a recipe Nick found on Epicurious (http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153) which was heavy on the meat. We substituted vegetable broth for the chicken broth, and my own baked seitan for the sausage. The best part, though, were the beans we bought at the farmers’ market a few weeks ago: marrow beans.
These delicious heirloom beans actually taste like bacon – not overwhelmingly, but enough that you would think we cooked the beans with pork. For this kind of soup, they are perfect. I wish I had bought more of them while they were still available!