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Kale and White Bean Soup

  • 1 pound kale, stems (and veins, if desired) removed and leaves washed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
  • 4 cups water
  • 2 cups chicken stock, or reduced-sodium canned broth
  • Salt and pepper
  • 4 thick slices country bread
  • Grated Parmesan cheese, (optional)
  1. STEP 1

    Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.

  2. STEP 2

    Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.

  3. STEP 3

    Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

    Source:  www.marthastewart.com

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