Parmesan broth white bean soup
2 tablespoons extra-virgin olive oil
1 head garlic, top cut of crosswise
6-7 Parmesan rinds. In a cheesecloth optional
Lemon rind from one lemon and juice reserved
8 sprigs fresh basil
Cloves of garlic from broth
Lemon peel from broth finally chopped
1/2 to 1 teaspoon red-pepper flakes according to taste
250 g of spinach sprouts or kale
400 g white beans
Salt and black pepper
Freshly grated Parmesan, for serving
Heat 2 tablespoons olive oil over medium-high in a large pot, add the garlic cut-sides down and cook until golden brown.
Add parmesan rinds, lemon peel and basil, salt and 1 litre of water and bring to a boil. Reduce heat and simmer uncovered until reduced by about a half. This can take around an hour to an hour and a half. The broth should have a rich taste, taste and adjust the salt
Srain the broth and reserve the garlic and lemon peel
Heat up 2 tablespoons of olive oil in the pot over medium-low heat, add the garlic cloves (squeezed out) reserved from the broth and chili flakes. Cook breaking up the soft garlic until fragrant.
Increase the heat and add the spinach and half of the reserved chopped lemon peel. Cook stirring until the spinach has wilted.
Add the beans, parmesan broth, the rest of the lemon peel and bring to a boil. Reduce the heat and simmer until the white beans are warm. Taste and adjust for salt and pepper.
Serve in bowl and top with fresh lemon juice and grated fresh parmesan