Bean and Kale Soup

1 bunch kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
beans
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving

In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the

salt over medium heat until tender. Drain the kale, reserving any liquid

that remains. Coarsely chop the kale. Very finely chop anchovies together with the rosemary.

In a medium saucepan, stir together the oil and garlic over medium-high

heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.

Stir in the reserved cooking liquid and the stock. Season with salt and

pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or

until the pasta is tender. Adjust the seasoning, if necessary. Pass Parmesan cheese at the table.

Source: Soup: A Way of Life