Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
INGREDIENTS
¼ 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 peppe
1 large bunch kale, large ribs removed, chopped
1 baguette
DIRECTIONS
1. 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.
2. 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.
