Kale And Cannellini Soup
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 medium
Carrot (chopped)1 cup
Celery (chopped)3.5 cups
Cannellini Bean (with kale)1.25 tsps
Italian SeasoningDirections:
1
Heat oil in large pot over medium heat
2
Add carrot and celery; sauté until starting to soften, about 5 minutes
3
Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning
4
Simmer, uncovered, 30 minutes
5
Puree 2 cups soup in blender
6
Return puree to pot
7
Ladle soup into bowls; top with toasts
8
Drizzle truffle oil over; sprinkle with cheese
9
Heat oil in large pot over medium heat
10
Add carrot and celery; sauté until starting to soften, about 5 minutes
11
Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning
12
Simmer, uncovered, 30 minutes
13
Puree 2 cups soup in blender
14
Return puree to pot
15
Ladle soup into bowls; top with toasts
16
Drizzle truffle oil over; sprinkle with cheese