Cannellini and Kale Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette. Ingredients:
6 tablespoons extra-virgin olive oil, divided |
4 1 1/2-inch-thick slices italian bread, crusts removed, each slice quartered |
1 teaspoon plus 1 tablespoon chopped fresh thyme |
3 garlic cloves, finely chopped |
1/4 teaspoon dried crushed red pepper |
5 cups (packed) thinly sliced kale (about 1 large bunch) |
1 14 1/2-ounce can vegetable broth |
1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice |
1 15-ounce can cannellini (white kidney beans), drained |
Directions:
1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
2. Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
3. Test-kitchen tip: To cut fresh kale easily, roll leaves into cylinders and slice crosswise into 1/4-inch-wide strips.
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