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!

Cannellini Beans with Kale

1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)

1 cup chopped onion

3 garlic cloves, peeled

1 Turkish bay leaf

1 teaspoon dried sage

1 teaspoon salt

4 cups (packed) coarsely chopped stemmed kale

6 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

Dried crushed red pepper

(Recommended: Lacinato (Tuscan) kale is flatter and more tender than curly kale.)

Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 1 1/2 hours. Stir in salt. Add kale; cook 4 minutes.  Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

Kale and Bean Bruschetta

1 garlic clove, cut in half

12 1/2-inch-thick, 3-inch-long slices baguette, toasted

1 1/2 cups Cannellini Beans with Kale, warmed

Parmesan cheese shavings

Rub cut side of garlic on toasts. Top with bean mixture and cheese shavings.

Kale and Cannellini Soup

1 tablespoon extra-virgin olive oil

1 medium carrot, chopped

1/2 cup chopped celery

4 cups cooking liquid from Cannellini Beans with Kale 

3 1/2 cups Cannellini Beans with Kale 

1 cup diced Italian tomatoes in juice

3 tablespoons grated Parmesan cheese plus additional (for serving)

2 garlic cloves, minced

1 1/4 teaspoons Italian seasoning

8 1/2-inch-thick slices baguette, toasted

Truffle oil (for drizzling)

Heat the oil in a large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, and tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning. Simmer, uncovered, 30 minutes. Puree 2 cups soup in blender. Return puree to pot.  Ladle soup into bowls; top with toasts. Drizzle truffle oil over; sprinkle with cheese.