Ingredients
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
fresh chopped oregano
1 (6-ounce) can tomato paste
2-3 tablespoons balsamic vinegar
2-3 tablespoons red table wine
2 cans cannellini beans, drained and rinsed
2 quarts veggie or chicken stock
1 large bunch kale coarsely chopped
Preparation
Directions Heat oil in a large pot. Add garlic and oregano and cook 1-2 minutes. Add tomato paste, wine and vinegar, and cook a few more minutes. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer over low heat, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
