Kale and Cannellini Bean Soup Recipe

• 8 to 12 thin baguette slices
• 4 ounces Parmesan cheese, grated (about 1 1/4 cups)
• 1/2 cup olive oil
• 4 garlic cloves, minced
• 2 (15-ounce) cans cannellini beans, drained
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon red pepper flakes
• 1 quart low-sodium chicken broth
• 2 small bunches flat kale, large stems removed, leaves coarsely chopped
• Freshly ground black pepper, to taste
• Kosher salt, to taste

1. Heat the broiler.
2. Top each baguette slice with 2 teaspoons of the Parmesan cheese and place on a baking sheet.
3. Broil until the cheese is bubbly and the toasts are crisp, about 2 minutes.
4. Set aside.
5. Set a large saucepan or Dutch oven over medium heat and add the oil.
6. When its warm, add the garlic and cook, stirring occasionally, until its a very pale brown, about 3 minutes (be careful not to let the garlic get too dark or itll have a bitter taste).
7. Add the drained beans, thyme, red pepper flakes, chicken broth, and kale.
8. Raise the heat to medium high and bring the soup to a simmer.
9. Adjust the heat to achieve a steady, gentle simmer and cook until the kale is soft but not mushy, about 25 minutes.
10. Season with black pepper and taste, adding salt if needed.
11. Ladle the soup into warmed serving bowls.
12. Top each with a couple of baguette toasts (or serve on the side) and a sprinkling of the reserved Parmesan.

thin, parmesan cheese, olive oil, garlic, cannellini beans, thyme, red pepper, chicken broth, flat kale, freshly ground black pepper, kosher salt

Taken from www.chowhound.com/recipes/kale-cannellini-bean-soup-31238 (may not work)