Cannellini bean, kale soup guards against winter’s ills

There’s no ridding the house of bikes. They lounge in the hallway, the closet, the bedroom. I frown. I scowl. I point to the garage or basement or porch. They lean their taut frames against the walls and taunt: Make me.

They have reasons: fear of rust, abduction, loneliness. And so we live together.

I stick to the kitchen, where on chilly days I simmer a soup crowded with beans and greens. It’s wholesome and healthful, a steamy inoculation against germs. If only it worked on other infestations.

Winter Bean Soup

2 tablespoons olive oil

2 leeks, white and pale green sliced into matchsticks, soaked, drained, dried

2 carrots, chopped

2 ribs celery, chopped

2 cloves garlic, finely chopped Kosher salt and ground black pepper

½ teaspoon crushed red pepper flakes

1 sprig fresh rosemary

1 sprig fresh thyme

1 bay leaf

3 cups soaked dried cannellini beans OR 2 (15-ounce) cans cannellini beans, drained

½ cup cubed ham

½ cup canned diced tomatoes

2 quarts chicken broth

2 cups thinly sliced lacinato kale leaves

Freshly grated parmesan cheese

In a large pot, heat oil over medium-low. Add leeks, carrots, celery and garlic. Cook, stirring, until vegetables are softened and fragrant, about 8 minutes. Season with 1 teaspoon salt, ½ teaspoon black pepper and the crushed red pepper.

Tie together rosemary, thyme and bay leaf; add to pot. Stir in beans, ham and tomatoes. Pour in 6 cups broth. Bring to a boil, lower to a simmer. Cover and let simmer until beans turn tender and flavorful, about 1 hour 45 minutes for dried beans, about 30 minutes for canned.

As the beans simmer, add some of the remaining broth, if needed. The goal is a broth swimming with beans, not a thick chili-style mash.

When beans are tender, taste the broth and season with more salt and pepper, if needed. Discard herb bundle. Stir in kale, cover, and cook to tender, about 10 minutes. Scoop soup into bowls. Dust with parmesan. Enjoy hot.

Makes 4 servings.