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Kale and White Bean Soup | Christopher Kimball’s Milk Street

Date Added: 4/8/2021    Source: www.177milkstreet.com

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Ingredients
  • 1/4cup extra-virgin olive oil, plus extra to serve
  • 1medium yellow onion, finely chopped
  • 8garlic cloves, thinly sliced
  • 4oil-packed anchovy filets, patted dry and minced
  • 1/2teaspoon red pepper flakes
  • 2quarts low-sodium chicken broth (8 cups)
  • 2sprigs rosemary
  • 215 1/2-ounce cans cannellini beans, drained and rinsed, divided
  • 12-ounce Parmesan cheese rind, plus grated Parmesan, to serve
  • 1bunch lacinato kale (1 pound), stemmed and torn into bite-size pieces
  • Kosher salt and ground black pepper
  • Lemon wedges, to serve
  • 1/4cup extra-virgin olive oil, plus extra to serve
  • 1medium yellow onion, finely chopped
  • 8garlic cloves, thinly sliced
  • 4oil-packed anchovy filets, patted dry and minced
  • 1/2teaspoon red pepper flakes
  • 2quarts low-sodium chicken broth (8 cups)
  • 2sprigs rosemary
  • 215 1/2-ounce cans cannellini beans, drained and rinsed, divided
  • 12-ounce Parmesan cheese rind, plus grated Parmesan, to serve
  • 1bunch lacinato kale (1 pound), stemmed and torn into bite-size pieces
  • Kosher salt and ground black pepper
  • Lemon wedges, to serve
  • 1/4cup extra-virgin olive oil
  • 1medium yellow onion, finely chopped
  • 8garlic cloves, thinly sliced
  • 4oil-packed anchovy filets, patted dry and minced
  • 1/2teaspoon red pepper flakes
  • 2quarts low-sodium chicken broth (8 cups)
  • 2sprigs rosemary
  • 115 1/2-ounce can cannellini beans, drained and rinsed
  • 12-ounce Parmesan cheese rind
  • 115 1/2-ounce can cannellini beans, drained and rinsed
  • 1bunch lacinato kale (1 pound), stemmed and torn into bite-size pieces
  • Kosher salt and ground black pepper
  • extra-virgin olive oil, to serve
  • grated Parmesan, to serve
  • Lemon wedges, to serve

View the full recipe at 177milkstreet.com

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