Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (Dave Lieberman) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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:
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.
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