Cannellini and Kale Ragout

Now that fall is on it's way we seriously start thinking about stew type meals and this one is healthy and easy and comes from a wonderful little cookbook called "the Canadian Harvest". Herbs can be adjusted or added to to suit individual taste buds. Enjoy....

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  tablespoons extra virgin olive oil, divided
• 4 (1 1/2inch)  thick slices  Italian bread, crusts removed, each slice quartered
• 1  teaspoon  chopped fresh thyme
• 4  garlic cloves, crushed
• 1⁄2 teaspoon crushed red pepper flakes
• 1  large  bunch kale, thinly sliced
• 1 1⁄2 cups  vegetable stock
• 14 1⁄2 ounces crushed tomatoes
• 1 1⁄2 cups  cooked cannellini beans
• 1  tablespoon fresh thyme, chopped
• 1⁄2 teaspoon salt
• 1  teaspoon fresh ground black pepper

Directions

1. Heat 2 tablespoons olive oil in large pan over med. heat. Add bread cubes and thyme. Cook until bread is golden on both sides - about 2 minutes.
2. Transfer to a bowl and sprinkle with salt and pepper to taste.
3. Add remaining 4 tablespoons oil, garlic and crushed red pepper flakes to same pan. Saute over med. heat until fragrant - about 30 seconds. Add kale and stock.
4. Bring to a boil.
5. Reduce heat and simmer, covered, until kale wilts about 5 minutes.
6. Add crushed tomatoes with juice, beans and thyme.
7. Cover and simmer 15 minutes.
8. Season to taste with salt and pepper.
9. Ladle into bowl and top with croutons.