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
Salt
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.
