Kale-Cannellini Soup With Garlic Toast
- Prep Time 0:20
- Cook Time 1:20
- Estimated Cost $11.00
- 7 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.
- 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
- 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.
- 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.