 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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) |
Directions:
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
|
|