Amy Scattergoods Cranberry Bean, Lacinato Kale and Pasta Soup - olive oil

Method

• 1.
• In a 4-quart soup pot or cast iron casserole (with a lid that fits), heat 1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low heat until just softened, 8 to 10 minutes.
• 2.
• Add the dried beans and 12 cups of water.
• Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally.
• After about 45 minutes, add 1 tablespoon of kosher salt.
• Continue to cook, covered, and again stirring occasionally, just until the beans are soft, 45 minutes to 1 hour or more (this may vary according to the beans you use).
• 3.
• With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean liquor and set both aside.
• Add the kale to the soup, stirring in a few cups at a time as the greens wilt.
• Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat.
• 4.
• Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente.
• Drain and reserve.
• 5.
• In a food processor, combine the reserved beans and bean liquor, sage, parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil and a pinch of salt.
• Blend until smooth, then check for seasoning, adding more salt if desired, or bean liquor to aid in blending.
• 6.
• Just before serving, stir the cooked pasta into the soup.
• Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean puree.
• Grate Parmesan over the top of each bowl to taste and serve immediately.