Cannellini and Kale Ragout Recipe

Name: Cannellini and Kale Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil, divided; 4 (1 1/2 inch) thick slices Italian bread, crusts removed, each slice quartered; 1 teaspoon chopped fresh thyme; 4 garlic cloves, crushed; ½ teaspoon crushed red pepper flakes; 1 large bunch kale, thinly sliced; 1 ½ cups vegetable stock; 14 12 ounces crushed tomatoes; 1 ½ cups cooked cannellini beans; 1 tablespoon fresh thyme, chopped; ½ teaspoon salt; 1 teaspoon fresh ground black pepper

Servings: persons

4 tablespoons extra virgin olive oil, divided
4 (1 1/2 inch) thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon chopped fresh thyme
4 garlic cloves, crushed
½ teaspoon crushed red pepper flakes
1 large bunch kale, thinly sliced
1 ½ cups vegetable stock
14 12 ounces crushed tomatoes
1 ½ cups cooked cannellini beans
1 tablespoon fresh thyme, chopped
½ teaspoon salt
1 teaspoon fresh ground black pepper

1
Heat 2 tablespoons olive oil in large pan over med.
2
heat.
3
Add bread cubes and thyme.
4
Cook until bread is golden on both sides - about 2 minutes.
5
Transfer to a bowl and sprinkle with salt and pepper to taste.
6
Add remaining 4 tablespoons oil, garlic and crushed red pepper flakes to same pan.
7
Saute over med.
8
heat until fragrant - about 30 seconds.
9
Add kale and stock.
10
Bring to a boil.
11
Reduce heat and simmer, covered, until kale wilts about 5 minutes.
12
Add crushed tomatoes with juice, beans and thyme.
13
Cover and simmer 15 minutes.
14
Season to taste with salt and pepper.
15
Ladle into bowl and top with croutons.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, divided, 4 (1 1/2 inch) thick slices Italian bread, crusts removed, each slice quartered, 1 teaspoon chopped fresh thyme, 4 garlic cloves, crushed, and more.

Yes, Cannellini and Kale Ragout falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cannellini and Kale Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions