I was fishing for recipes at our family reunion and my auntie gave me this easy soup recipe. She says it is a big hit with her household. Instead of using canned beans, try it with your braised cranberry shelling beans or other white beans.
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 tsp dried oregano 1 (6-ounce) can tomato paste 2 tbs red wine vinegar 2 (15-ounce) cans cannellini beans, drained and rinsed (or cranberry beans) 2 quarts chicken stock, water, or combination of Salt and freshly ground pepper to taste 1 large bunch kale, large ribs removed, chopped 1 baguetteMETHOD:
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 one hour. Season to taste.
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 to 8
Source: Aunt Linda
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