Kale and Cannellini Soup
- 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)
- This recipe is vegetarian
- Produce
- Cannellini beans with kale (3 1/2 cups)
- Carrot, medium (1)
- Celery (1/2 cup)
- Cooking liquid from cannellini beans with kale (4 cups)
- Italian tomatoes in, juice (1 cup)
- Cooking & Baking
- Garlic cloves (2)
- Italian seasoning (1 1/4 teaspoons)
- Olive oil, extra-virgin (1 tablespoon)
- Truffle oil (1)
- Bread & Baked Goods
- Baguette, toasted (1 thick 8 1/2-inch-thick slices)
- Dairy
- Parmesan cheese plus (3 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published November 1, 2010 (2 years ago).
12 people saved this recipe.
