Kale, fennel and white bean soup with Parmesan croutons from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 127) by Christopher Kimball

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Notes about this recipe

  • NancyCucina on February 10, 2026

    Very tasty soup that comes together quickly. I added carrots and celery as I needed to move them along.Dried thyme as I didn’t have any fresh. Used 4 cups water and 1 cup of chicken stock as that needed to move along too. I already had croutons in the freezer, so that was a bonus. Flexible recipe for adding other vegetables, cooked pasta, grains and/or protein.

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