Cannellini And Kale Ragout

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil, divided
• 4 (1 1/2 inch) thick slices italian bread, crusts removed, each slice quartered
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, crushed
• 1/2 teaspoon crushed red pepper flakes
• 1 large bunch kale, thinly sliced
• 1 1/2 cups vegetable stock
• 14 1/2 ounces crushed tomatoes
• 1 1/2 cups cooked cannellini beans
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper

Recipe

• 1 heat 2 tablespoons olive oil in large pan over med. heat. add bread cubes and thyme. cook until bread is golden on both sides - about 2 minutes.
• 2 transfer to a bowl and sprinkle with salt and pepper to taste.
• 3 add remaining 4 tablespoons oil, garlic and crushed red pepper flakes to same pan. saute over med. heat until fragrant - about 30 seconds. add kale and stock.
• 4 bring to a boil.
• 5 reduce heat and simmer, covered, until kale wilts about 5 minutes.
• 6 add crushed tomatoes with juice, beans and thyme.
• 7 cover and simmer 15 minutes.
• 8 season to taste with salt and pepper.
• 9 ladle into bowl and top with croutons.