Parmesan Broth with Kale and White Beans

Ingredients

8 ounces cheese rinds any paper at the ends removed

6 cups water

1 large onion peeled and quartered

3 garlic cloves peeled and smashed

1/2 teaspoon whole peppercorns

1 flat-leaf parsley handful

salt to taste

2 to 3 ounces ounces tuscan kale also known as black or lacinato kale; this is the thinner, flatter leaf variety; washed and patted dry

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)

thin slices of baguette

olive oil

parmesan

Equipment

large pot

strainer

oven

Directions

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. Prepare kale by removing tough stems and center rib and cutting the leaves into thin ribbons. Add them to the broth, along with the beans. Add bean cooking liquid if you wish. Simmer ingredients together for 10 minutes, until kale leaves wilt and beans are warmed through. Ladle a small amount of beans, kale and broth into a bowl. Top with a slice of toasted baguette. Drizzle baguette and soup lightly with olive oil and grate some fresh parmesan cheese over. Eat immediately.