Pureeing a portion of cannellini beans lends a creamy quality to this vegetarian soup featuring fresh kale and a variety of veggies. Serve with Cheese-Tomato Toasts: Broil 4 (1-ounce) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.
View Recipe: Two-Bean Soup with Kale