Steeping a savory cheese rind in a soup's broth infuses cheesy, salty accents throughout. Cooking your own beans is simple if you've planned ahead, though you can rinse and drain canned ones for a higher-sodium result. Serve with salt-free crackers or toasted baguette slices.
I subbed chard for the kale since that was available at my farmer's market, which I did not add until the last 10 min to simmer down... I also subbed turkey bacon and used parmesean cheese on top, it was excellent!
Read MoreOutstanding recipe. I made this for lunch and plan to make again soon. I forgot the parmsean rind but added parmsean cheese when serving. Garlic bread topped it off. Freezes well.
Read MoreI agree with other reviewers that this stew has potential. I liked it, but it is lacking flavor. My Parm didn't actually have a rind and the cheese ended up melting into the stew...getting a chunk in my spoonful was a delight, so it worked out well. Definitely play with this and spice it up a bit.
Read MoreThis soup has potential. I would make it again, but I would not hesitate to alter the recipe or try a similar but more interesting recipe in it's place. Too bad, because I was excited about adding the cheese rind to the soup. It added flavor but not as much as I had hoped.
Read MoreMe and others thought this was a pretty tasty soup; followed the recipe to get the full effect and found it quite good. Thouht the bacon and rind added nice flavors; will make again for sure and would recommend.
Read MoreThis just doesn't taste very good. I'll have to keep searching for tasty high-calcium entrees -- not so easy to find.
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