1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped 1/4 teaspoon dried crushed red pepper
5 cups thinly sliced kale or fresh spinach 1 - 14.5 ounce can fat free
vegetable or chicken broth 1 - 14.5 ounce can diced tomatoes with green
pepper and onion in juice 1 - 15 ounce can cannellini beans, drained
leaves into cigar like cylinders and slice crosswise into thin strips.
oil, garlic, and crushed red pepper to heavy large pot over medium-high heat and
sauté for 30 seconds. Add kale and broth; bring to boil. Reduce heat to
medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes
with juice, beans and thyme. Cover and simmer 15 minutes. Season with salt and
pepper. Serve ragout bowls garnished with croutons if desired.