Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
Total:
1 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 15 min
Active:
15 min
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.

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Melissa d'Arabian

Roasted Green Beans

Recipe courtesy of Ree Drummond

Chili Beans

Recipe courtesy of Ree Drummond

White Bean and Escarole Soup

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Kale Soup

Recipe courtesy of Trisha Yearwood

Tuscan White Bean and Garlic Soup

Recipe courtesy of Giada De Laurentiis

Sausage, Beans and Broccoli Rabe Soup

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking