Tomato and cannellini bean soup with Parmesan kale chips from Family: New Vegetable Classics to Comfort and Nourish (page 92) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked butter beans, cooked navy beans, or cooked red kidney beans for cooked cannellini beans; and celery for fennel. See recipe for a vegan variation.

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