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Tuscan-Style Pinto Bean Soup with Kale


Tuscan-Style Pinto Bean Soup with Kale Recipe

Ingredients:
  • 1 1/3 cups dried pinto or cranberry beans
  • 2 tablespoons olive oil
  • 3 celery stalks, sliced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1/2 teaspoon dried red chili flakes
  • 2 tomatoes, diced
  • 1 pound kale, trimmed and coarsely chopped
  • 2 cups vegetable stock
  • 6 cups water
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh ground black pepper
  • 3 or 4 slices of stale or lightly toasted Italian or Ciabatta bread, cut into crouton-size pieces
Directions:
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