Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Recipe courtesy Dave Lieberman
TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 quarts chicken stock, water, or a combination
  • Salt and freshly ground black pepper
  • 1 large bunch kale, large ribs removed, chopped
  • 1 baguette
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 3 reviews

  • on August 02, 2012

    Flag

    Wow - such rich flavor for so simple a soup! I used veggie bouillon cubes and sprinkled a little shredded Gruyere on the baguette slices prior to toasting, but otherwise made it as-is. Yum!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 27, 2012

    Flag

    The bean and kale soup was absolutely superb, as written. I did, however, sprinkle a little pepper flake action in my personal bowl. My husband loves it, and that's really a compliment. Thanks, Dave.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 17, 2011

    Flag

    Love LOVE this recipe, Kale is so rich in everything good for us!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.