Pat: Creamy, smoky white beans, simmered with some kind of pork fat, are a Southern staple, especially when served with a wedge of warm cornbread. This white-bean soup is finished with kale, a nourishing green that’s packed with vitamins A and C (the leaves are so pretty that Gina uses the green and purple varieties to decorate her party trays). Smoked sausage makes a great addition to this soup, and what we do then is leave out the bacon and add 1/2 pound of sliced smoked sausage instead. (You’ve heard the expression “an eye for an eye” in Memphis we say “a pig for a pig.”)

　　

Ingredients

serves 6 to 8

　　1 pound dried white beans, such as Great Northern, cannellini, or navy

　　3 tablespoons olive oil

　　1 large onion, chopped

　　2 leeks, white and pale-green parts only, sliced (about 1 cup)

　　1 large tomato, seeded and chopped

　　1 large carrot, chopped

　　2 celery stalks, chopped

　　8 garlic cloves, finely chopped

　　3 strips thick-sliced bacon, chopped

　　8 cups Chicken Stock (page 28)

　　1 tablespoon chopped fresh thyme leaves

　　1 teaspoon chopped fresh rosemary leaves

　　2 cups water

　　1 pound kale, stems and center ribs discarded, leaves coarsely chopped

　　Kosher salt

　　Freshly ground black pepper

　　Hot sauce

　　

Step 1

Place the beans in a large pot. Add enough water to cover by 2 inches, and soak the beans overnight. Drain.

　　

Step 2

Heat the olive oil in a large pot over medium-high heat. Add the onion, leeks, tomato, carrot, celery, garlic, and bacon, and sauté until the vegetables are tender, about 6 minutes. Add the beans, stock, thyme, rosemary, and water, and bring the soup to a boil. Reduce the heat to medium low, then cover and simmer, stirring occasionally, until the beans are very tender, about 50 minutes. Then stir in the kale and simmer until the leaves are tender, about 15 more minutes. Season the soup to taste with salt, pepper, and hot sauce.

　　Cooks' Note

　　Like most soups, this one is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. When reheating, thin the soup with a little water if necessary.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.