Portuguese White Bean & Kale Braise with Crispy Garlic Croutons

Ingredients

• 1 can cannellini beans, 15 oz, drained and rinsed
• 2 cups fresh kale, chopped, stems removed
• 0.75 cup crushed tomatoes, canned
• 1.5 cups vegetable broth, low-sodium
• 1 cup crusty bread, day-old, cubed
• 4 cloves garlic, minced, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon lemon juice, fresh
• 0.75 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 bay leaves bay leaves

Instructions

1. 1

   Heat 1.5 tablespoons olive oil in a large pot over medium-high heat. Add bread cubes and 3 minced garlic cloves, stirring frequently until golden and crispy (5-6 minutes). Transfer to paper towel-lined plate and season with salt.

2. 2

   In same pot, add remaining oil and sauté remaining garlic until fragrant (30 seconds). Add crushed tomatoes, broth, beans, oregano, paprika, bay leaves, salt, and pepper.