Pasta And Bean Soup With Kale

By Food52
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1 1/2 cup cranberry beans (kidney or navy will work too)

6 cups chicken or vegetable stock

2 cloves garlic, peeled and crushed

1 tablespoon finely chopped assorted herbs, such as rosemary, thyme and sage

2 large, ripe tomatoes, peeled and finely chopped, or 14.5 oz. crushed canned tomatoes

2 cups loosely packed white Italian or French bread, crust removed

1 large head Tuscan kale (cavolo nero), rinsed, de-stemmed and roughly chopped

4 ounces small dried pasta such as trofie, tubetti or macaroni

salt and freshly ground black pepper

Extra Virgin olive oil

Parmesan cheese

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