Cannellini and Kale Ragout

• 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
• 12 teaspoon crushed red pepper flakes
• 1 large bunch kale, thinly sliced
• 1 12 cups vegetable stock
• 14 12 ounces crushed tomatoes
• 1 12 cups cooked cannellini beans
• 1 tablespoon fresh thyme, chopped
• 12 teaspoon salt
• 1 teaspoon fresh ground black pepper

1. Heat 2 tablespoons olive oil in large pan over med.
2. heat.
3. Add bread cubes and thyme.
4. Cook until bread is golden on both sides - about 2 minutes.
5. Transfer to a bowl and sprinkle with salt and pepper to taste.
6. Add remaining 4 tablespoons oil, garlic and crushed red pepper flakes to same pan.
7. Saute over med.
8. heat until fragrant - about 30 seconds.
9. Add kale and stock.
10. Bring to a boil.
11. Reduce heat and simmer, covered, until kale wilts about 5 minutes.
12. Add crushed tomatoes with juice, beans and thyme.
13. Cover and simmer 15 minutes.
14. Season to taste with salt and pepper.
15. Ladle into bowl and top with croutons.

extra virgin olive oil, italian bread, thyme, garlic, red pepper, kale, vegetable stock, tomatoes, beans, fresh thyme, salt, fresh ground black pepper

Taken from www.food.com/recipe/cannellini-and-kale-ragout-466573 (may not work)