Food Network UK

Cannellini bean soup with kale and garlic-olive oil crostini

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Ingredients

  • 4 tbsps extra virgin olive oil, plus more for the crostini
  • 6 to 8 cloves garlic, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 baguette

Use imperial measurements

Method

How to make Cannellini bean soup with kale and garlic-olive oil crostini

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) Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice the baguette on a heavy angle to create long Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices . Toast the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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.