1. Preheat oven to 350°F. 2. In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside. 3. In a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute Add onion, carrot and celery and cook until soft, 5-8 minutes. Add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more. 4. Add diced tomatoes, remaining chicken stock, remaning beans, bean-bread puree and Parmesan cheese. Bring to a boil, reduce to a simmer and cook 45 minutes, covered. 5. Toss remaining bread with remaining olive oil until coat. Spread in one layer on a cookie sheet and bake in preheated oven until crisp and brown, 12-15 minutes. 6. Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside. ---------------------------------------------------------------------------
Nutrition
Ingredients
