Bean and Kale Soup

If you are afraid of garlic, then this isn't for you. But don't be too scared of all those cloves, the soup doesn't end up being overpowering at all, in my opinion, of course. This soup has become a winter standby at our house. I make sure to cut the kale small so that it doesn't have to cook as long. The recipe says to simmer for an hour, but I've never done that. Usually 20 or 30 minutes is enough. I've never made the crostini with it, but I am sure it is good. Also, it is a good idea to add all the garlic at once, since it burns pretty fast.

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Dave Lieberman

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

Directions

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 beans and stock 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 before serving.

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. Serve as accompaniment to the soup.

Serves 6-8

Found at The Food Network