Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Ingredients

• 1  baguette 
• 30 ounce .5 can cannellini beans drained and rinsed canned
• 1 large bunch kale chopped
• 0.3 cup olive oil extra-virgin plus more for the bruschetta
• 2 teaspoons oregano dried
• 2 tablespoons red wine vinegar 
• 8 servings salt and pepper black freshly ground
• 6 ounce tomato paste canned
• 6 cloves garlic whole thinly sliced
• 2 quarts a combination 

Equipment

• oven
• pot
• toaster

Directions

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. Season with salt and pepper.
5. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
6. Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil.
7. Serve as accompaniment to the soup.