May 16, 2010 | | Comments 0

Cannellini Bean Soup with Kale and Garlic Olive Oil Crostini

The second dish of the kale feast is Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini.

This hearty soup is a complete meal. It has protein from the bean, carbohydrate from the crostini and vegetables.


  • 1/4 cup extra virgin olive oil, plus more for the crostini
  • 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves for the crostini
  • 2 teaspoons dried oregano
  • 1 x 6 ounce can tomato paste
  • 2 tablespoons red wine vinegar
  • 2 x 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, chopped
  • 1 baguette

Source: this recipe is adapted from Food Network, Dave Lieberman

Prep time: 20 minutes;  Cook time: 1 hour 15 minutes;  Serve 6 to 8 people


Heat oil in a large pot. Add garlic and oregano and cook no more than a minute.
Add tomato paste and vinegar, and cook another minute.
Add chicken stock or water.
Add beans and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season to taste, again with salt and pepper if necessary before serving.
Slice baguette on an angle to create long slices. Toast in a toaster or in the oven until the edges are brown.
Rub once or twice with half a garlic clove.
Brush with olive oil. Season with salt if preferred. Serve as accompaniment to the soup.
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