BrokeAss Gourmet

BrokeAss Gourmet

Kale-Cannellini Soup With Garlic Toast

  • Prep Time 0:20
  • Cook Time 1:20
  • Estimated Cost $11.00
  • 6 Comments

This recipe is BrokeAss Gourmet cooking at its very best. Based on a combination of pantry ingredients and fresh produce, it’s not only incredibly inexpensive, but also very healthy and (most importantly) delicious. We’ve adapted this gorgeous recipe from one by the equally gorgeous Dave Lieberman.

Ingredients

  • 3 tbsp olive oil, plus more for the crostini Pantry
  • 4-6 cloves garlic, thinly sliced, plus 1 whole clove sliced in half Pantry
  • 2 sprigs fresh oregano leaves, stems removed $2
  • 1 (6-ounce) can tomato paste $1
  • 1 tablespoon balsamic vinegar Pantry
  • 1 15-oz. can cannellini beans, drained and rinsed $1.50
  • 2 15-oz. cans chicken or vegetable stock $3
  • salt and pepper Pantry
  • 1 bunch kale (ribs removed) or spinach, rinsed and chopped $2
  • 1 small baguette $1.50

Directions

 
  1. Heat oil in a medium saucepan. Add garlic 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. Stir in oregano and salt and pepper to taste. Add kale or spinach and simmer, partially covered, for 1 hour.
  2. Preheat oven to 375 degrees F. Slice baguette on the bias to create long slices and arrange on a baking sheet. Toast in the oven for 6-8 minutes (or until golden brown) on each side. Rub half of a garlic clove over the pieces of toasted baguette to lightly flavor. Serve alongside the soup for dipping.

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What They're Saying

maggie, on Feb 23, 10:59 AM, wrote:

bought kale the other day and unsure what to do with it – will definitely be trying this tomorrow!

lotster, on Feb 24, 05:11 PM, wrote:

I made this last night, with baby spinach and pinto beans as I couldn’t get cannellini. It’s great – very hearty and enough left over for lunch today. Next time, I’ll probably go easier on the tomato paste. I also added some ground cumin – you could put in chilli powder if you like it spicier too.
By the way – it’s cheaper to buy vegie stock cubes or sachets than cans of pre-made stock. I got a 12-pack at TJ’s for < $4 and the Maggi cubes are probably cheaper still.

Krista, on Feb 26, 10:42 AM, wrote:

This looks really good. I think I have just about everything needed in the pantry. A quick trip to pick up some kale and I am going to give this one a try!

Wendy, on Mar 8, 11:48 AM, wrote:

Wow, this is awesome! I used 3 cloves of garlic, eyeballed the broth, and used a tsp of dried oregano instead of the fresh. Otherwise I made it as you said… and it’s wonderful. I really like what the balsamic does for the soup! Thanks for the great (cheap!) recipe!

Jess, on Jan 14, 12:54 PM, wrote:

Gabi, I made this the other night and it was fantastic! I used swiss chard instead of kale and it was really good. Thanks for the recipe, it basically got me through the recent snowstorm in NYC!

judi togel, on Oct 2, 01:21 AM, wrote:

delicious soup