Save Recipe Print
Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Squash Soup

Recipe courtesy of Alton Brown

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

French Onion Soup

Recipe courtesy of Keri Poulios

Browse Reviews By Keyword