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Total Time:
Prep Time: 20 min
Cook Time: 30 min

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Ingredients

For 4 Servings

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1 tbsp 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 tbsp grated parmesan cheese plus additional (for serving)
2 garlic cloves, minced
1 1/4 tsp italian seasoning
8 1/2- inch- thick slices baguette, toasted
truffle oil (for drizzling )

Directions

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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.
2 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.
3 Per serving: 395 calories, 19 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit

Directions

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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.

2. 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.

3. Per serving: 395 calories, 19 g fat, 8 g fiber Nutritional analysis provided by Bon Appétit

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