Cannellini bean soup with kale and garlic olive oil crostini

Infuse your own olive oil with fresh garlic for a tasty twist.

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyEasy
60ml extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 tsp dried oregano
1 (175g) can tomato puree
2 tbsp red wine vinegar
2 (400g) cans cannellini beans, drained and rinsed
2L chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette
For the soup:
1) Heat the oil in a large pot. Add the garlic and oregano and cook for no more than a minute. Add the tomato puree and vinegar, and cook for another minute.

2) Add the beans and stock and bring to a simmer. Season with salt and pepper. Add the kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

For the garlic-olive oil crostini:
1) Slice the baguette on a heavy angle to create long slices. Toast the slices in a toaster or in the conventional oven.

2) Rub them once or twice with half a garlic clove. Season a shallow plate of extra virgin olive oil with some salt and dip each side of the bread into the oil. Serve as accompaniment to the soup.

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