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Bruleed Winter-Bean Soup
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • 1 carrot, peeled and finely diced
  • 1 can (15 ounces) diced tomatoes
  • 1 2-inch piece Parmesan rind
  • 1 can (15 ounces) white beans, drained and rinsed
  • 8 ounces kale, stems removed, cut into 1-inch pieces (6 cups)
  • Coarse salt and freshly ground pepper
  • 4 slices country bread, cut into 1-inch pieces
  • 1 ½ cups coarsely grated young Asiago
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