Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Name: Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 baguette; 850 grams cannellini beans, drained and rinsed; 1 large bunch kale, large ribs removed, chopped; 59 milliliters extra-virgin olive oil, plus more for the bruschetta; 2 teaspoons dried oregano; 2 Tbsps red wine vinegar; 8 servings Salt and freshly ground black pepper; 170 grams tomato paste; 6 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves; 2 liters chicken stock, water, or a combination

The recipe Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini is ready in about 1 hour and 15 minutes and is definitely a great vegan option for lovers of Mediterranean food. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 296 calories, 12g of protein, and 8g of fat each. Head to the store and pick up wine vinegar, kale, cannellini beans, and a few other things to make it today. It is perfect for Autumn. It works well as a main course.

Instructions

Heat oil in a large pot.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add garlic and oregano and cook no more than a minute.

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Oregano

Garlic

Add tomato paste and vinegar, and cook another minute.

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Tomato Paste

Vinegar

Add beans and stock and bring to a simmer. Season with salt and pepper.

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Salt And Pepper

Beans

Stock

Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

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Salt And Pepper

Kale

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil.

Ingredients you will need

Extra Virgin Olive Oil