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 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

Servings: persons

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

1
Heat oil in a large pot.
2
Add garlic and oregano and cook no more than a minute.
3
Add tomato paste and vinegar, and cook another minute.
4
Add 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, to taste, again with salt and pepper before serving.
8
Slice baguette on a heavy angle to create long slices.
9
Toast in a toaster or in the conventional oven.
10
Rub once or twice with half a garlic clove.
11
Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil.
12
Serve as accompaniment to the soup.

527

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 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, 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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