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Cannellini Bean Soup with Kale and Garlic Olive Oil Crostini
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: soup
Cuisine
- american
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for the bruschetta
- 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
- 2 teaspoons dried oregano
- 1 (6-ounce) can tomato paste
- 2 tablespoons red wine vinegar
- 2 (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, large ribs removed, chopped
- 1 baguette
Instructions
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