Parmigiano Broth With Kale And White Beans Recipe

Name: Parmigiano Broth With Kale And White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Note: I usually double this.; Broth; 8 ounces cheese rinds, any paper at the ends removed; 6 cups water; 1 large onion, peeled and quartered; 3 cloves garlic, peeled and smashed; 1/2 teaspoon whole peppercorns; Handful of flat-leaf parsley; Salt, to taste; To serve; 2 to 3 ounces tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry (updated measurement); 1 1/4 cups cooked white beans (from about 1/4 pound dried), with their cooking liquid if fresh (usually about 1 1/2 cups) (updated measurement); Thin slices of baguette, toasted; Olive oil and parmesan for serving

Servings: persons

Note: I usually double this.
Broth
8 ounces cheese rinds, any paper at the ends removed
6 cups water
1 large onion, peeled and quartered
3 cloves garlic, peeled and smashed
1/2 teaspoon whole peppercorns
Handful of flat-leaf parsley
Salt, to taste
To serve
2 to 3 ounces tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry (updated measurement)
1 1/4 cups cooked white beans (from about 1/4 pound dried), with their cooking liquid if fresh (usually about 1 1/2 cups) (updated measurement)
Thin slices of baguette, toasted
Olive oil and parmesan for serving

1
Make the broth: Bring all broth ingredients to a boil in a large pot, then reduce it to a simmer. Simmer for one hour. Pour broth through a strainer. Your yield should be approximately 4 1/2 cups. You can use this right away or cool it before storing it.
2
Turn the broth into soup: Prepare kale by removing tough stems and center rib (I often use kitchen shears for this), then cutting the leaves into thin ribbons. Add them to the broth, along with the beans. Add bean cooking liquid if you wish; this not only stretches the intense parmesan broth further but adds a gorgeous extra depth to the soup. Simmer ingredients together for 10 minutes, until kale leaves wilt and beans are warmed through.
3
To serve: Ladle a small amount of beans, kale and broth into a bowl. (It's so rich, we like it in smaller portions.) Top with a slice of toasted baguette. Drizzle baguette and soup lightly with your favorite olive oil and grate some fresh parmesan cheese over. Eat immediately.
4
So many notes:
5
Lady, where do you think I'm going to get a half-pound of Parmesan rinds? Don't worry, I don't think anyone goes through that much Parmesan, not even you. I probably wouldn't even be writing this recipe up had I not made the discovery that you can buy Parmesan rinds-aplenty at a handful of stores. Both Whole Foods I've gone to in NYC stock them, thus I'm sure most locations do,

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Note: I usually double this., Broth, 8 ounces cheese rinds, any paper at the ends removed, 6 cups water, and more.

Yes, Parmigiano Broth With Kale And White Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmigiano Broth With Kale And White Beans

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