Ingredients
Onion-Skin Broth
- 1 gallon (3.5 litre) capacity sized ziplock bags full of onion or shallot skins and scraps.
- 6-10 " ( 15 - 25cm) Parmesan rind.
- 2 teaspoons sea salt.
- 1 gallon (3.5 litre) of water.
Tuscan Kale Soup
- 1 cup dried flageolet or other white bean (or 3 cups cooked beans).
- 6 cloves garlic, crushed.
- 2 cups shallots, thinly sliced.
- 2 large bunches tuscan kale.
- 1 loaf crusty bread.
- 1/2 cup shaved Parmesan.
- freshly cracked black pepper, to taste.
Directions
- 1. In a large pot, combine all ingredients for the Onion-Skin Broth. Try to float the Parmesan rinds on top of the onion- skins, so that they don't stick to the bottom of your pan. Cover and bring to a simmer. Continue overnight or for at least 6 hours.
2. Then strain the broth through a colander to remove the onions and parmesan. Then strain it through a cheesecloth to remove any grit that may have been on the onion skins.
3. To make the soup soak dried beans overnight. Drain from soaking water and add to a crock pot or large soup pot and submerge under 2 inches of water. Cook as directed on package or bulk bin or until a few beans just start to break apart. Once cooked, drain beans from cooking liquid.
4. Crush garlic and set aside for 10 minutes. In a large soup pop, heat olive oil over medium-low heat. Saute sliced shallots (saving the shallot skins for your next batch of broth!) until translucent. Add crushed garlic and sauté for just 2 minutes longer. Add the cooked beans and the onion-skin broth and bring to a simmer until beans are perfectly tender. Season to taste.
5. Finally wash and de-stem the kale. Slice into ribbons. Remove broth from the heat and add in kale and stir through until wilted.
6. To serve, brush slices of crusty bread with olive oil. Top with a pile of shaved Parmesan and broil until edges are brown and cheese is melted. Serve Parmesan toasts on the side of the soup.
Note
Ingredients
Onion-Skin Broth
- 1 gallon (3.5 litre) capacity sized ziplock bags full of onion or shallot skins and scraps.
- 6-10 " ( 15 - 25cm) Parmesan rind.
- 2 teaspoons sea salt.
- 1 gallon (3.5 litre) of water.
Tuscan Kale Soup
- 1 cup dried flageolet or other white bean (or 3 cups cooked beans).
- 6 cloves garlic, crushed.
- 2 cups shallots, thinly sliced.
- 2 large bunches tuscan kale.
- 1 loaf crusty bread.
- 1/2 cup shaved Parmesan.
- freshly cracked black pepper, to taste.
Directions
- 1. In a large pot, combine all ingredients for the Onion-Skin Broth. Try to float the Parmesan rinds on top of the onion- skins, so that they don't stick to the bottom of your pan. Cover and bring to a simmer. Continue overnight or for at least 6 hours.
2. Then strain the broth through a colander to remove the onions and parmesan. Then strain it through a cheesecloth to remove any grit that may have been on the onion skins.
3. To make the soup soak dried beans overnight. Drain from soaking water and add to a crock pot or large soup pot and submerge under 2 inches of water. Cook as directed on package or bulk bin or until a few beans just start to break apart. Once cooked, drain beans from cooking liquid.
4. Crush garlic and set aside for 10 minutes. In a large soup pop, heat olive oil over medium-low heat. Saute sliced shallots (saving the shallot skins for your next batch of broth!) until translucent. Add crushed garlic and sauté for just 2 minutes longer. Add the cooked beans and the onion-skin broth and bring to a simmer until beans are perfectly tender. Season to taste.
5. Finally wash and de-stem the kale. Slice into ribbons. Remove broth from the heat and add in kale and stir through until wilted.
6. To serve, brush slices of crusty bread with olive oil. Top with a pile of shaved Parmesan and broil until edges are brown and cheese is melted. Serve Parmesan toasts on the side of the soup.
Note