CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI
Provided by Dave Lieberman
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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.
OLIVE OIL GARLIC CROSTINI
This healthy, no-fuss dish is ready in just a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Slice baguette in half lengthwise. Brush each half thoroughly with olive oil and sprinkle lightly with salt. Broil 1-2 minutes, until bread is lightly toasted.
- Rub each piece of toast with the raw garlic.
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