Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
Use seasonal kale to make this hearty and delicious soup. The garlic-olive oil crostini is a must to help soak every drop of yumminess.
olive oil, extra-virgin
plus more for the bruschetta
thinly sliced, plus 1 or 2 more whole cloves
red wine vinegar
cannellini, 2 cans, drained and rinsed
chicken, or water, or combination
salt and black pepper
large ribs removed, chopped
bread, french baguette
Heat oil in a large pot.
Add garlic and oregano and cook no more than a minute.
Stir in tomato paste and vinegar, and cook another minute.
Stir in beans and stock and bring to a simmer.
Season with salt and pepper.
Add kale and simmer, partially covered, for 1 hour.
Season with salt and pepper before serving if desired.
Slice baguette on a heavy angle to create long slices.
Toast the slices.
Rub once or twice with half a garlic clove.
Season a shallow plate of a few drops of extra-virgin olive oil with salt and dip each side of bread into the oil.
Serve soup with baguette.