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Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini 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.













Low Cholesterol, Trans-fat Free, High Fiber


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
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


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.


* not incl. in nutrient facts

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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?


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