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Cannellini Bean And Kale Soup

Caroline Lovelace-Pearce

INGREDIENTS

1 tbsp

Olive oil

1

Onion, chopped

15 oz cans

Fire-roasted tomatoes

4 cups

Vegetable broth

1 cup

Water

4 cups

Chopped Kale

2 15 oz cans

Cannellini beans, rinsed and drained