Cannellini Beans with Kale/ Bruschetta/ Soup

This recipe begins with a tasty take on Bruschetta and then, once the flavors have deepened overnight, it evolves into a soup.  No mere leftovers here, this is entirely intentional, and oh, so good.  I found this in Bon Appetit magazine, (November 2010) and have made it many times over.  When you are nearing the end of the process with the cannellini beans with kale you are to drain the beans and kale, but reserve the liquid!  Don't pour it down the drain!  It's liquid gold, so be sure to drain it over a bowl to capture every luscious drop.

*note: The soup calls for a drizzle of truffle oil.  I have yet to use this, (speaking of liquid gold) and the soup stands without it.  If you have truffle oil, drizzle away.  If you have extra, send me some!