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Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Photo: Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

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
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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.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on August 02, 2012

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    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!!

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  • on February 27, 2012

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    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.

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  • on August 17, 2011

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

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