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
How to Make It
Soak beans in a bowl with water to cover at least 4 hours (at least 6 hours if using Corona) or overnight. Drain, put in a 5- to 6-qt. pot, and add 2 qts. broth, 6 garlic cloves, the sage, and 1/4 tsp. chile flakes. Bring to a boil, then reduce heat and simmer until tender, 40 to 80 minutes, adding 1/2 tsp. salt during last 15 minutes.
Fill another large pot about three-quarters full of water and bring to a boil over high heat. Submerge kale and boil gently until tender, 10 to 15 minutes. Drain, then coarsely chop.
Heat 1/3 cup oil over medium heat in pot used for kale. Chop remaining 4 garlic cloves and add to pot with remaining 1/4 tsp. chile flakes and the rosemary; sauté until garlic is fragrant, about 2 minutes. Add anchovies and kale and cook a few more minutes. Stir in beans and their liquid. Cover and bring to a boil, then reduce heat and simmer 10 minutes. Remove from heat.
Stir bread into soup with pepper and salt to taste. Cover and let stand until bread is very soft, 20 minutes to 1 hour.
Reheat soup over medium heat until steaming, adding more broth if you'd like a looser texture. Ladle into bowls and add pecorino and a drizzle of oil.
*Get Corona beans (large, plump white beans) from purcellmountainfarms.com
This soup was good, but I didn't think it was worth all of the work. I used canned beans, didn't add extra salt, but otherwise followed the recipe. The flavor was rich and not too salty. We used extra ciabatta bread for dipping in the broth. I'm not sure if I'll make this again, but it was a good use of kale.
Loved this soup but made some modifications. I made a vegetarian version subbing vegetable broth for the chicken, and capers for the anchovies. Also, I used some crutons I had previously made as that is what was on hand. Turned out fantastic and my husband voted it a "make again".
Loved it! I didn't have time to soak beans, so I used canned and it came out just fine. Also had some leftover ham, so I diced it up and threw it in. This soup is full of flavor and as far as the anchovies go, if you know that you that your family doesn't care for anchovies, why use it? Of course, you'll have to add more salt to compensate and you'll also loose some depth of flavor.
I also tried it without the cheese and poured it over a bowl of steamed rice. Loved it.
If you're an anchovy lover, perhaps you'd like this. Not well received by my family. The aroma and flavor of anchovies overpowered everything else. I'd try it again without the anchovies because the rest of the flavors had potential.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.