Cannellini and Kale Ragout

• 6 tablespoons extra-virgin olive oil, divided
• 4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
• 1 teaspoon plus 1 tablespoon chopped fresh thyme
• 3 garlic cloves, finely chopped
• 1/4 teaspoon dried crushed red pepper
• 5 cups (packed) thinly sliced kale (about 1 large bunch)
• 1 14 1/2-ounce can vegetable broth
• 1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
• 1 15-ounce can cannellini (white kidney beans), drained

1. Heat 2 tablespoons oil in heavy large pot over medium-high heat.
2. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total.
3. Transfer croutons to bowl; sprinkle with salt and pepper.
4. Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; saute over medium heat 30 seconds.
5. Add kale and broth; bring to boil.
6. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes.
7. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme.
8. Cover and simmer 15 minutes.
9. Season with salt and pepper.
10. Ladle ragout into shallow bowls.
11. Top with croutons and serve.

extravirgin olive oil, italian bread, thyme, garlic, red pepper, kale, vegetable broth, tomatoes, cannellini

Taken from www.epicurious.com/recipes/food/views/cannellini-and-kale-ragout-109247 (may not work)