Tuscan Kale, White Bean, and Ciabatta Soup Recipe – Sunset Magazine

Ingredients

• 1 cup dried white beans such as Corona* or cannellini
• 2 to 2 1/2 qts. reduced-sodium chicken broth
• 10 garlic cloves, crushed, divided
• 10 fresh sage leaves
• 1/2 teaspoon red chile flakes, divided
• About 1/2 tsp. kosher salt
• 2 bunches (1 lb.) Tuscan kale, stems and coarse ribs removed
• About 1/3 cup extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary leaves
• 4 anchovy fillets, finely chopped
• 6 ounces day-old ciabatta bread, crusts trimmed, torn into 1 1/2-in. pieces
• 1/2 teaspoon pepper
• About 1/2 cup grated pecorino cheese