Recipe courtesy of Dave Lieberman

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

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

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Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 6 to 8 servings

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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.