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Cannellini and Kale Soup
http://www.marthastewart.com/854310/cannellini-and-kale-soup
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Ingredients
categorized
original
3 tablespoons extra-virgin olive oil
2 onions, chopped
1 medium carrot, chopped
Coarse salt and freshly ground pepper
4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
Scant 1/4 teaspoon crushed red-pepper flakes
12 ounces cannellini beans (2 cups), picked through and soaked overnight
6 cups water
1 dried bay leaf
8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
Ingredients
categorized
original
This recipe is
vegan
This recipe is
gluten-free
Produce
12 ounces cannellini beans
(
2
cups
)
Bay leaf, dried
(
1
)
Carrot, medium
(
1
)
Onions
(
2
)
Thyme, fresh
(
1
tablespoon
)
Tuscan kale
(
8
ounces
)
Cooking & Baking
Garlic cloves
(
4
)
Olive oil, extra-virgin
(
3
tablespoons
)
Red-pepper flakes
(
1/4
Scant teaspoon
)
Salt and freshly ground pepper, Coarse
(
1
)
Drinks
Water
(
6
cups
)
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,564 recipes
Social Stats
46.7
Rating
1-100
8
Tweets
23
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Likes
0
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Views
234
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Recipe Stats
Published November 18, 2011 (1 year ago).
7 people saved this recipe.
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