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Recipe courtesy of Dave Lieberman

Show: Good Deal with Dave Lieberman

Episode: Dave's Bean Feast

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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

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.

My Private Notes

Name: Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
Cuisine: european
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