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Foraging with Alexis Nikole Nelson.
Milk Street Recipe
Kale and White Bean Soup
Canned cannellini beans transformed this otherwise long-simmering soup into an easy weeknight meal. The Parmesan rind added a deep savoriness; some grocery stores sell just the rinds, or if you have a chunk of Parmesan in your refrigerator, trim off its rind for use in the soup. If you reheat leftovers, you may need to add to additional broth, as the soup becomes thicker as it stands. Crusty bread is the perfect accompaniment.
6
Servings
Tip
Don’t fear the anchovies even if you are not an anchovy fan. They help build rich, meaty flavor in the soup but don’t leave any trace of fishiness. And don’t simmer the soup for longer than directed; overcooking causes the beans to break down and make the soup overly thick.
25 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus extra to serve
-
1
medium yellow onion, finely chopped
Directions
Pardon the interruption
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