Kale and White Bean Soup

This is a recipe I tried for the first time last weekend.  It makes an excellent cool weather soup.

1 lb dried Great Northern beans, picked over and rinsed
1 1/2 tblsp olive oil
2 medium onions chopped
4 cloves minced garlic
5 cups of chicken broth
8 cups of water divided
1 tsp fresh rosemary finely minced or 1/4 tsp dried
2 bay leaves
1/2 tsp ground black pepper
1 lb of smoked sausage sliced into 1/4 inch pieces
1 lb fresh kale, stems removed and chopped into 1 inch pieces
2 tsp salt
4 carrots cut into half moons

Soak beans covered by 2 inches of water and refrigerated overnight.  Drain and rinse

In a large heavy soup pot heat olive oil over medium heat.  Add onions and cook, stirring frequently until soft (about 5 min).  Add garlic and cook for another minute.  Add beans, broth, 4 cups water, rosemary, bay leaves, and black pepper.  Stir and bring to a boil.  Reduce heat and simmer, uncovered, until beans are just tender, about 90 minutes.

While beans are cooking, brown sausage on both sides in a heavy skillet.  Transfer to paper towels to drain.

Once beans are tender, add kale, salt, and remaining 4 cups of water to the soup.  Simmer until the kale is tender, about 15 minutes.  Adjust seasonings to taste, remove bay leaves, and serve with some kind of hot bread.  I like cornbread with mine.