Cannellini Bean Soup with Kale & Garlic-Olive Oil Crostini

Directions

Heat oil in a large pot.

Add garlic and oregano and cook no more than a minute.

Stir in tomato paste and vinegar, and cook another minute.

Stir in beans and stock and bring to a simmer.

Season with salt and pepper.

Add kale and simmer, partially covered, for 1 hour.

Season with salt and pepper before serving if desired.

Slice baguette on a heavy angle to create long slices.

Toast the slices.

Rub once or twice with half a garlic clove.

Season a shallow plate of a few drops of extra-virgin olive oil with salt and dip each side of bread into the oil.

Serve soup with baguette.