Kale and Cannellini Soup

By kathryns

Based on Cannellini Beans with kale recipe; saving liquid from that preparation and adding to those ingredients. Nice to serve with crusty baguette.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium carrot, chopped
• 1/2 cup chopped celery
• 4 cups cooking liquid from 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)

Preparation

Step 1

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.