Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

• 1/4 cup extra-virgin olive oil, plus more for the bruschetta
• 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
• 2 teaspoons dried oregano
• 1 (6-ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 quarts chicken stock, water, or a combination
• Salt and freshly ground black pepper
• 1 large bunch kale, large ribs removed, chopped
• 1 baguette

1. Heat oil in a large pot.
2. Add garlic and oregano and cook no more than a minute.
3. Add tomato paste and vinegar, and cook another minute.
4. Add 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, to taste, again with salt and pepper before serving.
8. Slice baguette on a heavy angle to create long slices.
9. Toast in a toaster or in the conventional oven.
10. Rub once or twice with half a garlic clove.
11. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil.
12. Serve as accompaniment to the soup.

extravirgin olive oil, garlic, oregano, tomato paste, red wine vinegar, cannellini beans, chicken stock, salt, kale, baguette

Taken from www.foodnetwork.com/recipes/dave-lieberman/cannellini-bean-soup-with-kale-and-garlic-olive-oil-crostini-recipe.html (may not work)