parmesan broth with kale and white beans

Name: parmesan broth with kale and white beans
Ingredients: Broth; 8 ounces cheese rinds, any paper at the ends removed; 6 cups water; 1 large onion, peeled and quartered; 3 cloves garlic, peeled and smashed; 1/2 teaspoon whole peppercorns; Handful of flat-leaf parsley; Salt, to taste; To serve; 4 to 6 ounces (roughly half of a bundle, though bundle weights vary) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry; 2 1/2 cups cooked white beans (from about 1/2 pound fresh), with their cooking liquid if fresh (usually about 3 cups); Thin slices of baguette, toasted; Olive oil and parmesan for serving

parmesan broth with kale and white beans was pinched from <a href="http://smittenkitchen.com/blog/2014/01/parmesan-broth-with-kale-and-white-beans/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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Broth

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8 ounces cheese rinds, any paper at the ends removed

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6 cups water

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1 large onion, peeled and quartered

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3 cloves garlic, peeled and smashed

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1/2 teaspoon whole peppercorns

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Handful of flat-leaf parsley

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Salt, to taste

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To serve

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4 to 6 ounces (roughly half of a bundle, though bundle weights vary) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry

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2 1/2 cups cooked white beans (from about 1/2 pound fresh), with their cooking liquid if fresh (usually about 3 cups)

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Thin slices of baguette, toasted

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Olive oil and parmesan for serving

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