Kale + Parmesan + White Bean Soup

I used to work in a pizza joint. They fed me every time I worked. It goes without saying… I kept that job for YEARS !

I have really fond memories of that job. Some bubble up to the surface with the smell of fresh oregano. Others come up when I make my special Parmesan broth. Here’s the story. One lazy Saturday, as I was doing the endless beer fridge inventories (right before staff meal o’clock), I was dawdling my way in the prep kitchen on the way to the fridge. And then — the monstrosity! — I saw one of the cooks about to throw away the biggest Parmesan rind I had ever seen. STOOOOOOP! I yelled. He looked around, freaked out by my freakout. And so I kindly asked: can I please have that? He said: “Really?! We throw those away weekly”. And that’s how I became a Parmesan rind hoarder.

Parmesan rind is the best soup ingredient, ever. If you let it simmer in a broth or just dump it in a soup for a little while, you get this salty, cheesy, complex liquid that’s oh-so-addictive. Chicken and noodle is a great combo. But chicken and noodle and Parmesan rind are an even better trio.

My favourite thing to do with the Parmesan broth has got to be the following soup. It’s so simple, yet so satisfying. The long simmering time really tenders up the kale. Grab a fresh miche of bread and a little butter and you’ve got yourself the perfect après-ski meal right then and there.

Aussi: for all of you who don’t work in a pizza joint, worry not! You can buy Parmersan rind at your grocery store. OR (option A, reall!), you can buy Parmesan, eat the cheese and keep the rind.

Kale, Parmesan and White Bean Soup

• Servings: 4
• Print

Ingredients

• 1.5L chicken or vegetable broth
• 1 Parmesan rind piece (about the size of an iPhone)
• 1 Tbsp olive oil
• 2 inch piece of dried chorizo, cubed
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 1 cup cooked white beans
• 1/2 bunch of kale, stemmed and chopped

 

Directions

1. In a medium saucepan set over medium heat, combine the broth and Parmesan rind and bring to a simmer. Let it simmer for approx. 30 minutes or until you’re left with approx. 1L of broth.
2. Strain, reserve the liquid and toss the rind.
3. In a medium sauce pan set over medium heat, add the cubed chorizo and fry it a little until it has rendered its fat.
4. Lower the heat to medium low and add the onion. Sweat for approx. 5 minutes.
5. Add the garlic and sweat for approx. 30 seconds or until fragrant.
6. Pour in the reserved broth and crank up the heat to medium high. Bring to a simmer.
7. Let simmer for 15 minutes and toss in the kale.
8. Let simmer for an extra 3 minutes and add the white beans.
9. Once the beans are hot, serve in a nice shallow bowl and dig in.

 

Cheers,

JM