Name: Cannellini and Kale Ragoût
Yield: Makes 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

The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette.

Test-kitchen tip:

To cut fresh kale easily, roll leaves into cylinders and slice crosswise into 1/4-inch-wide strips.

Recipe notes

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