Parmesan Broth with Kale and White Beans
From Smitten Kitchen: I've read for years that when making minestrone or other Italian soups, you cannot go wrong with throwing in an old Parmesan rind for flavor. And I've done it here and there, but it's never changed my life. Meanwhile, I spent a spectacular amount of time obsessing over a chicken broth-based at Maialino shortly after it opened, trying to figure out what they'd done to elevate the chicken stock. Nevertheless, I hadn't put two and two together until just a couple days before this dinner party, when Jennie's Kitchen shared a recipe for parmesan brodo — a broth made almost entirely from parmesan rinds — and I could not get it out of my head. The result was the most luxurious, rich and loud broth I've ever made. It's said you can use it for risotto or heartier soups, but I wouldn't dare. It's too amazing just puddled plain on a spoon. Instead, I tried to enlist its inherent amazing-ness to add life to more earnest ingredients — white beans, plus their bean cooking broth, and ribbons of kale. We were having a good amount of pasta for dinner, so I wanted to lay off the noodles (although tortellini would be wonderful in a soup like this) but I did float a thin slice of toasted baguette on top, which we then drizzled with the olive oil I smuggled back from Rome some 84 degrees and 8 months ago, and yes, some grated Parmesan.
From Smitten Kitchen: I've read for years that when making minestrone or other Italian soups, you cannot go wrong with throwing in an old Parmesan rind for flavor. And I've done it here and there, but it's never changed my life. Meanwhile, I spent a spectacular amount of time obsessing over a chicken broth-based at Maialino shortly after it opened, trying to figure out what they'd done to elevate the chicken stock. Nevertheless, I hadn't put two and two together until just a couple days before this dinner party, when Jennie's Kitchen shared a recipe for parmesan brodo — a broth made almost entirely from parmesan rinds — and I could not get it out of my head. The result was the most luxurious, rich and loud broth I've ever made. It's said you can use it for risotto or heartier soups, but I wouldn't dare. It's too amazing just puddled plain on a spoon. Instead, I tried to enlist its inherent amazing-ness to add life to more earnest ingredients — white beans, plus their bean cooking broth, and ribbons of kale. We were having a good amount of pasta for dinner, so I wanted to lay off the noodles (although tortellini would be wonderful in a soup like this) but I did float a thin slice of toasted baguette on top, which we then drizzled with the olive oil I smuggled back from Rome some 84 degrees and 8 months ago, and yes, some grated Parmesan.
- salt to taste
- 6 cups water
- broth
- to serve
- 3 cloves garlic peeled and smashed
- 8 ounces cheese rinds any paper at the ends removed
- 1 large onion peeled and quartered
- 1/2 teaspoon whole peppercorns
- handful of flat-leaf parsley
- note: i usually double this.
- 2 to 3 ounces tuscan kale
- (also known as black or lacinato kale
- this is the thinner flatter leaf variety) washed and patted dry
- 1 1/4 cups cooked white beans
- (from about 1/4 pound dried) with their cooking liquid if fresh
- (usually about 1 1/2 cups)
- thin slices of baguette toasted
- olive oil and parmesan for serving
- Carbohydrate 40.011305 g
- Cholesterol 0 mg
- Fat 1.47953 g
- Fiber 9.51324995231628 g
- Protein 5.564175 g
- Saturated Fat 0.30915 g
- Serving Size 1 1 Recipe (2291g)
- Sodium 4312.06200004808 mg
- Sugar 30.4980550476837 g
- Trans Fat 0.45468 g
- Calories 153 calories
Step-by-step
- Make the broth: Bring all broth ingredients to a boil in a large pot, then reduce it to a simmer. Simmer for one hour.
- Pour broth through a strainer. Your yield should be approximately 4 1/2 cups. You can use this right away or cool it before storing it.
- Turn the broth into soup: Prepare kale by removing tough stems and center rib (I often use kitchen shears for this), then cutting the leaves into thin ribbons. Add them to the broth, along with the beans. Add bean cooking liquid if you wish; this not only stretches the intense parmesan broth further but adds a gorgeous extra depth to the soup.
- Simmer ingredients together for 10 minutes, until kale leaves wilt and beans are warmed through.
- To serve: Ladle a small amount of beans, kale and broth into a bowl. (It's so rich, we like it in smaller portions.) Top with a slice of toasted baguette. Drizzle baguette and soup lightly with your favorite olive oil and grate some fresh parmesan cheese over. Eat immediately.
A Housewife's Ode to Parmesan Broth
Cooking, for me, is more than just sustenance; it's a journey. A journey of discovery, of creativity, and of connecting with my family through shared meals. And sometimes, that journey leads to unexpected culinary adventures, like the one I embarked on with this Parmesan Broth with Kale and White Beans. I stumbled upon this recipe, and let me tell you, it's changed my perspective on broth forever. It's not just a base for soup; it's a culinary masterpiece in itself, a symphony of savory flavors that dances on the tongue. The richness, the depth, the sheer umami explosion – it's breathtaking.
The initial skepticism melted away as the fragrant steam rose from the pot, filling my kitchen with a comforting aroma. The process itself is deceptively simple, a testament to the power of high-quality ingredients. The secret lies in the Parmesan rinds, those often-discarded treasures that hold a surprising wealth of flavor. They transform ordinary water into an extraordinary broth, a luxurious foundation that elevates even the simplest ingredients. The kale, usually a simple side dish, took on a new dimension, its earthy notes harmonizing perfectly with the salty richness of the broth and the subtle sweetness of the white beans. The final touch, a drizzle of olive oil and a sprinkle of fresh Parmesan, adds a touch of elegance that elevates the dish from a simple weeknight meal to something truly special. I served it to my family, and the delighted sighs and satisfied smiles were reward enough.
This dish isn't just a meal; it's an experience. It's the kind of recipe that makes you appreciate the small things, the overlooked ingredients, and the magic that can happen when you take the time to truly savor the process. It's about more than just cooking; it's about creating memories, sharing joy, and finding the extraordinary in the ordinary. And that, for me, is what makes cooking truly worthwhile. From simple beginnings, this recipe has transformed into a staple in our home, a testament to the power of culinary exploration and the joy of sharing a delicious meal with loved ones. The unexpected depth of flavor, the ease of preparation, and the sheer elegance of the final product make it a dish that's both satisfying and memorable.
The process of creating this dish is almost meditative. The simmering broth, the gentle wilting of the kale, the careful layering of flavors—each step is a small act of creation. And as I stirred the pot, I found myself reflecting on the simple pleasures of life: the warmth of my kitchen, the aroma of herbs and spices, and the anticipation of sharing a delicious meal with those I love. This is more than just a recipe; it's a reflection of my values, a testament to the power of simple ingredients, and a celebration of the everyday joys that make life worth living. It is a dish that speaks to the heart, nourishing not just the body but the soul as well.
And let's be honest, the leftover broth is magical. I've used it to make risotto, to enhance sauces, and even just to sip straight from the spoon. It's a culinary chameleon, adapting to any situation with grace and flavor. The possibilities are endless, limited only by your imagination. So, if you're looking for a recipe that's both delicious and meaningful, look no further than this Parmesan Broth with Kale and White Beans. It's a dish that's sure to become a favorite in your home, a testament to the power of simple ingredients and the joy of cooking with intention.
