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
• 3/4 cup crushed tomatoes, canned
• 1 1/2 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
• 3/4 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 bay leaves bay leaves

Instructions

1. 1

   Heat 1 1/2 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.