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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.
cup extra-virgin olive oil, plus extra to serve
medium yellow onion, finely chopped
01In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic, anchovies and pepper flakes, then cook, stirring, until fragrant, about 30 seconds.
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I love this soup, it never disappoints!