Recipe information
Total Time
50 minutes
Yield
Makes 4 main-course servings
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
3 1/2 cups 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)
Preparation
Step 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.
Step 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.
Nutrition Per Serving
Per serving: 395 calories
19 g fat
8 g fiber
#### Nutritional analysis provided by Bon Appétit
