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Milk Street Recipe

Kale and White Bean Soup

25 minutes

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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

Reviews
Jonathan S.
August 23, 2022
A request
I would love the option of printing (or saving as PDF) all your recipes with the reviews. Now, I have to copy and create a document in order to save the comments. Way too many steps in 2022!
Susy M.

Delicious! I had to use great northerner beans because there seems to be a city wide shortage on cannellini beans and it still turned out OK! I put an extra few inches of rosemary in and want mad about it :)

Anita H.

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Andrew L.

Any measurement conversion for anchovy paste would be greatly appreciated.

Lynn C.

Hi Andrew -

One filet equals 1/2 teaspoon minced anchovy so 1/2 teaspoon paste would be an acceptable substitute for 1 anchovy.

Best,
The Milk Street Team

Joseph B.

Made this tonight. It's delicious. I rarely eat kale but will this is an easy and tasty recipe! I used a pecorino romano cheese rind instead of parmesan and the final soup only needed a touch more salt, and some black pepper. I'll definitely make this again.


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