Tuscan Bean Soup

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2 cups dried cannellini beans, soaked overnight

2 medium carrots, roughly chopped

1 rib celery, roughly chopped

1⁄2 yellow onion, roughly chopped

3⁄4 cup extra-virgin olive oil

4 cloves garlic (3 minced, 1 halved)

10 oz. squash, such as butternut,

peeled and cut into 1⁄2" cubes

(about 2 cups)

4 large kale leaves, preferably lacinato or cavalo nero,

stemmed and chopped

1 medium waxy-style potato, peeled

and cut into 1⁄2" cubes

Kosher salt and freshly ground black

pepper, to taste

1⁄2 tsp. crushed fennel seeds

8 thick slices country-style bread

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