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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)
Directions:View on Epicurious
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