KALE AND CANNELLINI SOUP

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Kale and Cannellini Soup image

Provided by Ivy Manning

Categories     Soup/Stew     Bean     Kale     Fall     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 11

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)

Steps:

  • 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.

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