Kale & Cannelini Bean Ragout

After a long, eventful day I needed something quick and easy to throw together for dinner. Usually soup is a good choice when I don't have a lot of time or just want to throw things in a pot and let it do its thing while I go and do mine. It is also great when you have veggies sitting around that need to be used. This soup was inspired by a recipe I came across on the Farm+House+Table site. Those ladies have a fantastic collection of vegetarian recipes. I made a few adjustments based on what we had in our pantry. Soup is a great opportunity to be creative with your cooking. I usually wander around the kitchen and throw things in as I go.

Ingredients:

• 6 tablespoons extra-virgin olive oil, divided
• 4 1 1/2-inch-thick slices ciabatta bread, crusts removed, each slice quartered
• chopped fresh herbs
• 3 garlic cloves (plus one if you love garlic), finely chopped
• 1/2 teaspoon dried crushed red pepper
• 1 bunch kale, coarsely chopped
• 2 c vegetable stock
• 1 14 1/2-ounce can whole tomatoes, crushed with your hands
• 1 c cooked cannellini beans
• 1c cooked lentils
• 1 yellow onion
• 1/4 c dry white wine
• parmesan

Directions:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon herbs; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
• Add remaining 4 Tbsp oil and onion to the same pot and cook until translucent.
• Add the garlic, and crushed red pepper to the pot; sauté over medium heat for about 30 seconds.
• Deglaze the pan with the white wine for about a minute.
• Add kale and stock; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes.
• Add tomatoes with juice, beans, lentils, and remaining herbs.
  
• Cover and simmer 15 minutes.
• Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons, a sprinkle of parmesan, and serve.