Onion-Skin Broth with Tuscan Kale + White Beans - IQS Recipes

Ingredients

• 1 gallon (3.5 litre) capacity sized ziplock bags full of onion or shallot skins and scraps.
• 6-10 " ( 15 - 25cm) Parmesan rind.
• 2 teaspoons sea salt.
• 1 gallon (3.5 litre) of water.
• 1 cup dried flageolet or other white bean (or 3 cups cooked beans).
• 6 cloves garlic, crushed.
• 2 cups shallots, thinly sliced.
• 2 large bunches tuscan kale.
• 1 loaf crusty bread.
• 1/2 cup shaved Parmesan.
• freshly cracked black pepper, to taste.