2 T of olive oil
8 cloves garlic chopped
1 T Cento tomato paste
2 t dried oregano
1/4 t of red pepper flakes
3 T red wine vinegar
2 cans cannellini beans drained and washed
4 cup of vegetable broth
1 bunch of kale with large ribs removed and rough chop
Salt and black pepper
Heat olive oil In large fry pan. Add garlic and finely crumbled oregano. Cook 2 minutes. Add pepper flakes, tomato paste, and red wine vinegar and cook 2 minutes. Add cannellini beans and vegetable broth and gently bring to simmer. Season with salt and pepper. Add kale and simmer covered for 1 hour.
Serve with toasted rosemary bread.