Saturday, December 10, 2005
1. Cook 2 cups cannellini beans w/ 4 bay leaves and 2 tsp. rosemary in 10 cups water until the beans are tender. In the last 15 min. of cooking (no idea how to determine that) add 2 tsp. salt.
2. Heat olive oil in soup pot, add 1 diced yellow onion, 1 tsp. salt and chile flakes. saute till onions are golden, then add garlic and 2tsp. rosemary. Cook for several minutes, add the cooked beans, and their cooking liquid. Simmer, add 4 diced Roma tomatoes and simmer gently for 20 min.
3. Remove stems from kale, tear up leaves, rinse in cold water. Add leaves to the soup and cook until wilted. Season soup w/ balsamic vinegar, pepper and salt.
From Rebar Modern Food Cookbook.