Italian Bean and Kale Soup - chicken broth

Method

• In a large pot, bring the chicken broth to a boil.
• Add the bay leaves and minced garlic and reduce heat to a medium boil.
• Uncovered, reduce the liquid to 8 Cups (one half original volume).
• This will take between 1-2 hours.
• Remove the bay leaves and take the broth off the heat.
• Allow the broth to cool.
• Add the dried, great northern beans to the broth, cover, and refrigerate overnight (or at least 8 hours).
• Once the beans have re-hydrated, place the beans and the broth back in the pot and bring to a low boil or simmer.
• Cover and cook for 45 minutes to an hour.
• Remove the stems and central stalk from the kale leaves.
• Finely chop the kale.
• Add to the simmering broth along with the whole garlic cloves and the whipping cream.
• Bring the liquid back to a simmer, cover, and cook for another 45 minutes.
• Serve, hot.