Easiest White Bean Soup | TASTE

Ingredients

• 5 tbsp extra-virgin olive oil, plus more for drizzling
• ½ sm yellow onion, finely chopped
• Kosher salt and freshly ground black pepper to taste
• Pinch of dried red pepper flakes
• 2 garlic cloves, minced
• 4 ½ c cooked cannellini beans, or 3 (15-ounce) cans, rinsed and drained
• 3 c vegetable stock, store-bought or homemade
• 2 tbsp sherry vinegar
• 4 thick-cut slices crusty bread, such as ciabatta
• 4 tbsp grated Parmesan cheese (about 1 ounce)
• Kale Pesto (recipe follows) or your favorite store-bought pesto
• Broiled scallions (recipe follows)
• Chopped fresh chives
• Kosher salt to taste
• 4 c torn curly kale, tough stems removed
• ½ lg clove garlic, roughly chopped
• 3 tbsp grated Parmesan cheese
• Freshly ground black pepper to taste
• ¼ c raw blanched almonds
• 3 tbsp fresh lemon juice (from 1 small lemon)
• ½ tsp honey
• ⅓ c extra-virgin olive oil