Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

• 1/4 cup olive oil, extra-virgin plus more for the bruschetta
• 8 cloves garlic thinly sliced, plus 1 or 2 more whole cloves
• 2 teaspoons oregano dried
• 6 ounces tomato paste 1 can
• 2 tablespoons red wine vinegar
• 30 ounces beans cannellini, 2 cans, drained and rinsed
• 2 quarts stock chicken, or water, or combination
• 1 x salt and black pepper
• 1 bunch kale large ribs removed, chopped
• 1 each bread, french baguette

1. Heat oil in a large pot.
2. Add garlic and oregano and cook no more than a minute.
3. Stir in tomato paste and vinegar, and cook another minute.
4. Stir in beans and stock and bring to a simmer.
5. Season with salt and pepper.
6. Add kale and simmer, partially covered, for 1 hour.
7. Season with salt and pepper before serving if desired.
8. Slice baguette on a heavy angle to create long slices.
9. Toast the slices.
10. Rub once or twice with half a garlic clove.
11. Season a shallow plate of a few drops of extra-virgin olive oil with salt and dip each side of bread into the oil.
12. Serve soup with baguette.

olive oil, garlic, oregano dried, tomato, red wine vinegar, beans, chicken, salt, bread

Taken from recipeland.com/recipe/v/cannellini-bean-soup-kale-garli-51046 (may not work)