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photo Tuscan Kale, White Bean, and Ciabatta Soup Recipe | Say Mmm

Tuscan Kale, White Bean, and Ciabatta Soup

Day-old bread thickens this soup from Cathy Whims of Nostrana in Portland, giving it a custardy texture. The soup has a spicy kick, so cut back on the chile flakes if you'd prefer a milder flavor.
4 Servings - 6 hr 30 min - myrecipes.com
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Servings:4  | Calories:633 | Total Fat:27g  | Chol:31mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 6g
30 %
Total Carb 71g
24 %
Fiber 20g
80 %
Sugars 2g
---
Cholesterol 31mg
10 %
Sodium 1131mg
47 %
Protein 33g
65 %
Calories:
33% Others combined
24% White beans
23% Extra-virgin olive oil
18% Ciabatta bread
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 cup dried white beans such as Corona* or cannellini
2 to 2 1/2 qts. reduced-sodium chicken broth
10 garlic cloves, crushed, divided
10 fresh sage leaves
1/2 teaspoon red chile flakes, divided
About 1/2 tsp. kosher salt
2 bunches (1 lb.) Tuscan kale, stems and coarse ribs removed
About 1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
4 anchovy fillets, finely chopped
6 ounces day-old ciabatta bread, crusts trimmed, torn into 1 1/2 in. pieces
1/2 teaspoon pepper
About 1/2 cup grated pecorino cheese

 Directions : View recipe directions on myrecipes.com
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