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In this adaptation of an escarole and white bean soup from Martha Stewart, kale and cannellini beans simmer in chicken broth with lightly browned garlic, thyme, and red pepper flakes. Using canned beans makes it come together in about 45 minutes, and a garnish of crispy Parmesan toasts and additional grated Parm ups the umami level.
To make the soup:
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...