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Kale and White Bean Soup
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • Kosher salt and black pepper
  • 2 15.5-ounce cans cannellini beans, rinsed
  • 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
  • 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  • 2 tablespoons fresh rosemary, chopped
  • ½ cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
  • 1 tablespoon fresh lemon juice
  • 1 loaf country bread, warmed
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