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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Dave Lieberman

Minestrone Soup

Recipe courtesy of Ellie Krieger

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Three Ingredient Baked Beans

Recipe courtesy of Wayne Harley Brachman

Soy-and-Sesame-Glazed Green Beans

Recipe courtesy of Food Network Kitchen

Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories