Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini Recipe

Name: Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, extra-virgin plus more for the bruschetta; 8 cloves garlic thinly sliced, plus 1 or 2 more whole cloves; 2 teaspoons oregano dried; 6 ounces tomato paste 1 can; 2 tablespoons red wine vinegar; 30 ounces beans cannellini, 2 cans, drained and rinsed; 2 quarts stock chicken, or water, or combination; 1 x salt and black pepper; 1 bunch kale large ribs removed, chopped; 1 each bread, french baguette

Servings: persons

1/4 cup olive oil, extra-virgin plus more for the bruschetta
8 cloves garlic thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons oregano dried
6 ounces tomato paste 1 can
2 tablespoons red wine vinegar
30 ounces beans cannellini, 2 cans, drained and rinsed
2 quarts stock chicken, or water, or combination
1 x salt and black pepper
1 bunch kale large ribs removed, chopped
1 each bread, french baguette

1
Heat oil in a large pot.
2
Add garlic and oregano and cook no more than a minute.
3
Stir in tomato paste and vinegar, and cook another minute.
4
Stir in beans and stock and bring to a simmer.
5
Season with salt and pepper.
6
Add kale and simmer, partially covered, for 1 hour.
7
Season with salt and pepper before serving if desired.
8
Slice baguette on a heavy angle to create long slices.
9
Toast the slices.
10
Rub once or twice with half a garlic clove.
11
Season a shallow plate of a few drops of extra-virgin olive oil with salt and dip each side of bread into the oil.
12
Serve soup with baguette.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 cup olive oil, extra-virgin plus more for the bruschetta, 8 cloves garlic thinly sliced, plus 1 or 2 more whole cloves, 2 teaspoons oregano dried, 6 ounces tomato paste 1 can, and more.

Yes, Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini falls under the Soups & Stews 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.

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

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