Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
136
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.
Ingredients
| ¼ | cup |
olive oil, extra-virgin
plus more for the bruschetta |
|
| 8 | cloves |
garlic
thinly sliced, plus 1 or 2 more whole cloves |
|
| 2 | teaspoons |
oregano
dried |
|
| 6 | ounces |
tomato paste
1 can |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 30 | ounces |
beans
cannellini, 2 cans, drained and rinsed |
|
| 2 | quarts |
stock
chicken, or water, or combination |
* |
| 1 | x |
salt and black pepper
|
* |
| 1 | bunch |
kale
large ribs removed, chopped |
* |
| 1 | each |
bread, french baguette
|
* |
Directions
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.
Nutrition Facts
Serving Size 160g (5.6 oz)Amount per Serving
Calories 21736% of calories from fat
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 8mg
3%
Sodium 507mg
21%
Total Carbohydrate
10g
10%
Dietary Fiber 8g
31%
Sugars g
Protein
15g
Vitamin A 8%
•
Vitamin C 18%
Calcium 9%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
