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Kale and Cannellini Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1 tablespoon | extra-virgin olive oil |
1 medium | carrot, chopped |
1/2 cup | chopped celery |
4 cups | cooking liquid from Cannellini Beans with Kale |
3 1/2 cups | Cannellini Beans with Kale |
1 cup | diced Italian tomatoes in juice |
3 tablespoons | grated Parmesan cheese plus additional, (for serving) |
2 | garlic cloves, minced |
1 1/4 teaspoons | Italian seasoning |
8 1/2-inch-thick slices baguette, toasted
Truffle oil (for drizzling)
Heat oil in large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning.
Simmer, uncovered, 30 minutes. Puree 2 cups soup in blender. Return puree to pot. Ladle soup into bowls; top with toasts. Drizzle truffle oil over; sprinkle with cheese.
Bon Appétit
November 2010
by Ivy Manning
Recipe uploaded with Shop'NCook for iPhone.
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