Cannellini and Kale Ragout

Name: Cannellini and Kale Ragout
Yield: 4 Servings
Ingredients: 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

By Brooke Dojny and Melanie Barnard

February 29, 2004

Recipe notes