Tuscan bean and kale soup

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strikingtwice's picture
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Tuscan bean and kale soup
So I had an issue the other night. I was making a bean and kale soup. I didn't use anyones recipe and was going totally off the cuff. End result was delicious. The only thing that bummed me out, was that I couldn't find or think of a good way to thicken the soup. For this type of rustic soup I didn't want to go swirling in corn starch and I was doing Parmesan in the bowls, so that helped. I also did a few cups of purée which didn't result in a very attractive look. What would be a good way to retain te look I want but get a little more body? I didn't want to do straight reduction for obvious yield reasons, an also I didn't just want to be eating a hot but sort of liquidy kale salad! Any help is appreciated.
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Dave

Wisconsin Limey

Ribollita is a well known (in Italy) Tuscan soup with beans and vegetables, including kale, that is thickened with bread.  Here is a recipe:

strikingtwice's picture
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I thought you'd say this. I actually had two fresh loaves of bread that I'd just pulled out, and no stale, and didn't want to sacrifice the fresh! should have just done it. Well, next time. Thanks limey.

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What many Italian cooks ( in this case I'm referring to my family) do is use a potato masher to mash some of the beans to thicken the soup.  That happens before the kale goes in.  Today's version would be an immersion blender.  Fresh or stale bread crumbs is a great way to go.

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Limey, Ribollita was on Around the World in 80 Plates not too long ago.

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