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Kale and White Bean Soup
Ingredients
  • 1 pound kale, stems (and veins, if desired) removed and leaves washed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cans cannellini beans, (14.5 ounces each), drained and rinsed
  • 4 cups water
  • 2 cups chicken stock, or reduced-sodium canned broth
  • Salt and pepper
  • 4 thick slices country bread
  • Grated Parmesan cheese, (optional)
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