Incavolata (Bean and Kale Soup) - Testing

pg 344, Sundays at Moosewood

1 - Years and years ago, when I got this book as a Christmas gift from my parents, I seem to remember often making this soup. I think I used to make it but not use the parmesan cheese because there was already something reminiscent of that flavour in the soup itself. I look forward to making it again!

2 - The kale wasn't very popular in this recipe. To be fair, the recipe requests not just any old kale but dinosaur kale. The base is good, and I'd like to try it with other greens. Below there is also a link to an incavolata recipe that is much more complex. I could draw elements from it to try. TRY THIS OR PARTS OF IT

2.5 - With the last of the leftovers for attempt 2. I browned some lardons and then carrot, onion and celery seed (could use celery stalks) to add to the soup. I made a huge difference. Ergo, adopting elements of the link above, which could be sausage instead of bacon, would make this a perfectly serviceable soup.

1 Tbsp olive oil

? bacon or sausage?

4 garlic cloves, minced

? onion, ? carrot, ? celery or a pinch of celery seed

2lbs 5oz cooked cannellini or cranberry beans (from 1lb dried)

4-5 cups bean water, vegetable stock or water

(parmesan rind?)

2 heaping Tbsps. tomato paste

6 fresh sage leaves (1/2 tsp dried)

pepper

8oz kale (4 cups chopped)

1/2 cup cornmeal

2 Tbsps. lemon juice

Parmesan cheese

1. In a soup pot brown the meat with a little oil. Add the mirepoix and cook until browning occurs. Sauté the garlic until it starts to soften but before it browns. 
2. Add about half of the cooked beans and part of the water or stock to the pot. (what about adding parmesan rind to steep?)
3. Puree the rest of the beans and stock in a blender or food processor along with the tomato paste and sage.
4. Stir the pureed beans into the soup. Add salt and pepper to taste.
5. Remove the kale stems, coarsely chop the leaves and very finely chop the stems. Mix it into the soup and simmer for at least half an hour, until tender. 
6. Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup, stirring constantly to prevent lumps. 
7. Simmer the soup for another 10 to 15 minutes. Keep a sharp eye out because it can easily scorch; stir occasionally or use a heat diffuser.
8. Serve immediately, topped with parmesan.