Photo: Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini Recipe
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for the bruschetta
- 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
- 2 teaspoons dried oregano
- 1 (6-ounce) can tomato paste
- 2 tablespoons red wine vinegar
- 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
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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By Chef Jombus
Fort Worth
on February 01, 2013
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Very delicious soup and great for a vegetarian. Loved the taste & textures of combining kale and cannellini beans. I felt adding 2 tbls of raw honey was perfect in cutting the acid of the red wine vinegar and savory flavor or the garilc. Would most definitely make this soup again!
By eme5967
on January 31, 2013
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This was great! I didn't have tomato paste on hand so I used some left over pizza sauce. Added a couple handfuls of ditalini and topped with grated parm. Yum!
By Chef #1007882
Right outside o...
on January 25, 2013
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Tried this recipe for a second time -- again, okay, but no wow factor . . . .had an "ahh ha moment" though -- I think my "bunch of kale" from the grocery store yields too much kale; i.e., hence, it overpowers the beans. My husband suggested I add another can of beans to the leftovers, I did, and, it was much better. But, I love that it's such a nice and healthy recipe, especially on a cold winter evening with garlic bread and a side salad.
Read all 48 reviews