Kale And Cannellini Soup

• 1 tablespoon extra-virgin olive oil
• 1 medium carrot, chopped
• 1/2 cup chopped celery
• 4 cups cooking liquid from
• 3 1/2 cups
• 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)

1. Heat oil in large pot over medium heat. Add carrot and celery; saute 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.

extravirgin olive oil, carrot, celery, cooking liquid from, italian tomatoes, parmesan cheese, garlic, italian seasoning, baguette, truffle oil

Taken from www.epicurious.com/recipes/food/views/kale-and-cannellini-soup-361709 (may not work)