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4-6 servings
6 hours 30 minutes (soak beans overnight)
1 cup dried white beans such as Corona* or cannellini
2 to 2 1/2 qts. reduced-sodium chicken broth
10 garlic cloves, crushed, divided
10 fresh sage leaves
1/2 teaspoon red chile flakes, divided
About 1/2 tsp. kosher salt
2 bunches (1 lb.) Tuscan kale, stems and coarse ribs removed
About 1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
4 anchovy fillets, finely chopped
6 ounces day-old ciabatta bread, crusts trimmed, torn into 1 1/2-in. pieces
1/2 teaspoon pepper
About 1/2 cup grated pecorino cheese
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1st Keep
 Adam.R.Hill
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