Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Categories: Soup

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

1. Heat oil in a large pot.

2. Add garlic and oregano and cook no more than a minute.

3. Add tomato paste and vinegar, and cook another minute.

4. Add beans and stock and bring to a simmer. Season with salt and pepper.

5. Add kale and simmer, partially covered, for 1 hour.

6. Season, to taste, again with salt and pepper before serving.

7. Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven.

8. 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.

9. Serve as accompaniment to the soup.

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