Cannellini & Kale Soup

​A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically, yet buying dried beans can reduce your grocery bill and stretch your hard-earned dollar.  

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​SoakingSoaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. If you add salt to the soaking water (in other words, make a brine), your beans will cook even faster; the salt helps break down their skins. Here are a few methods; choose the one that best fits your schedule. And keep in mind that you never need to soak legumes like lentils or split peas.*

1. OVERNIGHT SOAKINGTo soak beans the traditional way, cover them with water by 2 inches, add 2 tablespoons coarse kosher salt (or 1 tablespoon fine salt) per pound of beans, and let them soak for at least 4 hours or up to 12 hours. Drain them and rinse before using.
2. QUICK SOAKINGAnother option is quick-soaking, which allows you to make a pot of beans within a few hours flat without sacrificing flavor or texture. Put the beans in a pot on the stove, cover with water by two inches, add salt if you like, and bring to a boil. Turn off the heat and let them soak for an hour. Drain, rinse and proceed with your recipe.

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Learn more about buying conventional bulk items and tips for soaking dried beans and peas in my Kitchen Klips series.

*additional source: NY Times Cooking