Cannellini bean soup with kale and garlic-olive oil crostini

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyEasy
4 tbsps extra virgin olive oil, plus more for the crostini
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 tsps dried oregano
1 (175g) tin tomato puree
2 tbsps red wine vinegar
2 (450g) tins cannellini beans, drained, rinsed
2L chicken stock, water, or a combination
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.

Other recipes with chicken

Other recipes with tomato

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+