Cheese Rind, Bean, and Kale Soup

Traditionally in Italy, spent parmesan cheese rinds get dropped into any long-simmer pot of soup to deepen its flavor. The trick works with any hard rind, actually. In this recipe, they get simmered with vegetable broth for only 20 minutes. The rinds can be saved and used one more time, or you can chop them up finely and return them to the soup for a bit of flavorful, chewy texture.

By / Photography By Jennifer Bakos | February 27, 2017

Ingredients

  • Olive oil
  • ½ cup diced sweet onion
  • ½ cup diced carrot
  • 3 cloves garlic, peeled and smashed
  • 6 cups vegetable broth or chicken stock
  • 4 ounces cheese rinds (3 to 4 pieces)
  • 5 to 6 parsley stems, tied together with kitchen twine
  • 10 cracked black peppercorns
  • 2 cups cooked beans
  • 1 cup cooked whole grains
  • Kosher salt, to taste
  • 2 cups chopped curly kale

Preparation

In a large pot, heat oil over medium high heat. Add onions, carrots, and garlic. Cook, stirring occasionally until vegetables soften (3 to 4 minutes). Add broth, cheese rinds, parsley stems, and peppercorns. Simmer for 20 minutes. Fish out rinds and parsley stems, save the former, compost the latter. Stir in beans, grains, and kale. Simmer soup until kale turns bright green (2 to 3 minutes). Add salt to taste. Serve hot.

Ingredients

  • Olive oil
  • ½ cup diced sweet onion
  • ½ cup diced carrot
  • 3 cloves garlic, peeled and smashed
  • 6 cups vegetable broth or chicken stock
  • 4 ounces cheese rinds (3 to 4 pieces)
  • 5 to 6 parsley stems, tied together with kitchen twine
  • 10 cracked black peppercorns
  • 2 cups cooked beans
  • 1 cup cooked whole grains
  • Kosher salt, to taste
  • 2 cups chopped curly kale
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