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Ingredients
US|METRIC
1 SERVINGS
- 1 gal. onion (sized ziplock full of, or shallot skins and scraps of onion)
- 10 inches Parmesan rind
- 2 tsp. sea salt
- 1 gal. water
- nut milk (you'll also need a, bag or fine-mesh cheesecloth)
- 1 batch soup
- Parmesan rinds
- broth
- 3 lb. yellow onions
- 1 chunk Parmesan
- 3 tsp. salt
- Tuscan kale
- white bean
- soup
- 1 cup flageolet (dried, or other white bean, or 3 cups cooked beans)
- 1/4 cup olive oil
- 6 cloves garlic (crushed)
- 2 cups sliced shallots (thinly)
- 2 bunches Tuscan kale
- 1 loaf crusty bread
- 1/2 shaved Parmesan (+ cup)
- fresh cracked pepper (to taste)
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