Tuscan Kale, White Bean, And Ciabatta Soup Recipe

Name: Tuscan Kale, White Bean, And Ciabatta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried white beans such as Corona* or cannellini; 2 to 2 1/2 qts. reduced-sodium chicken broth; 10 garlic cloves, crushed, divided; 10 fresh sage leaves; 1/2 teaspoon red chile flakes, divided; About 1/2 tsp. kosher salt; 2 bunches (1 lb.) Tuscan kale, stems and coarse ribs removed; About 1/3 cup extra-virgin olive oil; 1 tablespoon chopped fresh rosemary leaves; 4 anchovy fillets, finely chopped; 6 ounces day-old ciabatta bread, crusts trimmed, torn into 1 1/2 in. pieces; 1/2 teaspoon pepper; 12 ounces ham, cubed; About 1/2 cup grated pecorino cheese

Servings: persons

1 cup dried white beans such as Corona* or cannellini
2 to 2 1/2 qts. reduced-sodium chicken broth
10 garlic cloves, crushed, divided
10 fresh sage leaves
1/2 teaspoon red chile flakes, divided
About 1/2 tsp. kosher salt
2 bunches (1 lb.) Tuscan kale, stems and coarse ribs removed
About 1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
4 anchovy fillets, finely chopped
6 ounces day-old ciabatta bread, crusts trimmed, torn into 1 1/2 in. pieces
1/2 teaspoon pepper
12 ounces ham, cubed
About 1/2 cup grated pecorino cheese

1
1. Soak beans in a bowl with water to cover at least 4 hours (at least 6 hours if using Corona) or overnight. Drain, put in a 5- to 6-qt. pot, and add 2 qts. broth, 6 garlic cloves, the sage, and 1/4 tsp. chile flakes. Bring to a boil, then reduce heat and simmer until tender, 40 to 80 minutes, adding 1/2 tsp. salt during last 15 minutes.
2
2. Fill another large pot about three-quarters full of water and bring to a boil over high heat. Submerge kale and boil gently until tender, 10 to 15 minutes. Drain, then coarsely chop.
3
3. Heat 1/3 cup oil over medium heat in pot used for kale. Chop remaining 4 garlic cloves and add to pot with remaining 1/4 tsp. chile flakes and the rosemary; saute until garlic is fragrant, about 2 minutes. Add anchovies and kale and cook a few more minutes. Stir in beans and their liquid. Cover and bring to a boil, then reduce heat and simmer 10 minutes. Remove from heat.
4
4. Stir bread and ham into soup with pepper and salt to taste. Cover and let stand until bread is very soft, 20 minutes to 1 hour.
5
5. Reheat soup over medium heat until steaming, adding more broth if you'd like a looser texture. Ladle into bowls and add pecorino and a drizzle of oil.

707

kcal

Calories

Fat

105

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: 1 cup dried white beans such as Corona* or cannellini, 2 to 2 1/2 qts. reduced-sodium chicken broth, 10 garlic cloves, crushed, divided, 10 fresh sage leaves, and more.

Yes, Tuscan Kale, White Bean, And Ciabatta Soup 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.

Tuscan Kale, White Bean, And Ciabatta Soup

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