Adapted from Bon Appétit
6 tablespoons extra virgin olive oil, divided
4 thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon plus 1 tablespoon chopped fresh thyme (or 2 teaspoons dried thyme)
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
5 cups kale, stems removed, thinly sliced
1 14.5-oz can vegetable broth
1 14.5-oz can diced tomatoes
1/2 a green pepper, chopped
1 medium onion, chopped
1 15-oz can cannellini beans, rinsed
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add bread and 1 teaspoon thyme. Cook until bread is golden on both sides, about 2 minutes. Transfer croutons to bowl; sprinkle with salt and pepper.
- In the same skillet, sauté onion in remaining oil for about 5 minutes. Add green pepper and garlic and sauté a few more minutes. Add garlic and pepper flakes and sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium low, cover, and simmer until kale softens, about 5 minutes.
- Add tomatoes with juice, beans, and remaining 1 tablespoon fresh or 1 teaspoon dried thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.