KALE, FENNEL AND WHITE BEAN SOUP
Serves 4-6
■ If you like greens and beans, you’ll love this soup. It’s quick to pull together and because of all the leafy greens, it will fill you up with all kinds of nutrients. Don’t worry about rinsing the beans, advises Milk Street chef and author Christopher Kimball. The starchy liquid that clings to them lends body to the broth.
■ I used a baguette for the croutons, and curly kale instead of lacinato (Tuscan) kale.
8 ounces rustic bread, torn into
bite-sized pieces
4 tablespoons olive oil, divided Kosher salt and freshly ground black
pepper
1 cup finely grated Parmesan cheese,
divided
2-inch piece of Parmesan rind, optional 1 medium red or yellow onion
1 medium fennel bulb, trimmed, halved lengthwise, cored and sliced 1/2 inch across the grain
1 bunch kale, stems removed, chopped and reserved, and leaves roughly chopped
2 tablespoons tomato paste
2 medium garlic cloves, minced
1⁄2 cup dry white wine
2 sprigs thyme
1⁄2 teaspoon red pepper flakes, or more
to taste 15-ounce can cannellini beans, drained but not rinsed
A Heat oven to 375 degrees with rack in middle position. Distribute bread on rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss, then bake until browned and crisp, about 10 minutes, stirring once halfway through. Remove from oven, sprinkle with about half the Parmesan and toss; set aside.
A In large pot over medium, heat the remaining 2 tablespoons oil until shimmering. Add onion, fennel, kale stems and 1⁄2 teaspoon salt. Cook, stirring occasionally, until vegetables soften, about 5 minutes. Add tomato paste and garlic. Cook, stirring until paste begins to brown and stick to the bottom of pot, about 1 minute. Add wine, thyme and pepper flakes, then cook, scraping up any browned bits, until liquid has almost evaporated, about 2 minutes.
A Stir in beans, kale leaves, Parmesan rind (if using), 5 cups water, 1 1⁄2 teaspoons salt and 1⁄2 teaspoon black pepper. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until kale is very tender, 20-25 minutes.
A Remove and discard thyme and Parmesan rind (if used). Taste and season with salt and pepper. Ladle soup into bowls, top with croutons and the remaining Parmesan. If desired, drizzle a little oil on top.
“Milk Street Vegetables” by Christopher Kimball (Voracious, November 2021, $40)