Cannellini Bean Soup With Pan Fried Croutons

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Nutrition per serving    (USDA % daily values)
CAL
606
FAT
91%
CHOL
0%
SOD
196%

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Ingredients for 2 servings

2 tablespoons extra virgin olive oil

2 to 3 shallots, peeled and sliced

4 cups vegetable broth

2 to 3 kale leaves, torn

1/2 to 1 teaspoon salt

One 15-ounce can cannellini beans, drained and rinsed

16 grape tomatoes, halved

Fresh lemon juice, for seasoning

2 tablespoons Earth Balance

3 slices whole wheat bread, sliced into 1/2" cubes

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