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Tuscan Kale, White Bean, And Ciabatta Soup

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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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