12 slices baguette french sliced into 1/ slices on the bias
4 cloves garlic
4 cloves garlic coarsely chopped
8 ounces kale stemmed coarsely chopped
2 teaspoons kosher salt
0.5 cup olive oil
4 servings olive oil for drizzling
1 large onion spanish finely chopped
2 tablespoons oregano fresh finely chopped
3 plum tomatoes sliced
4 servings salt and pepper freshly ground
8 ounces chorizo spanish
0.3 inch thick
1 cup white wine
Equipment
bowl
baking sheet
sauce pan
ladle
baking paper
oven
Directions
Heat a medium saucepan over medium-high heat.
Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes.
Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.)
Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes.
Add the kale and cook until slightly wilted, 2 minutes.
Add the stock, wine and salt; cover and bring to a boil.
Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
Ladle the soup into bowls and drizzle with olive oil.
Preheat oven to 200 degrees F.
Place sliced tomatoes on a baking sheet lined with parchment paper.
Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture.
Heat oil in a small saucepan over low heat.
Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees.
Brush the bread on both sides with the garlic oil.
Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano.
Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.
