Kale & Cannellini Bean Soup 

Ingredients:
- 1/4 cup extra-virgin olive oil
- 4 to 6 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
- fresh chopped oregano
- 1 (6-ounce) can tomato paste
- 2-3 tablespoons balsamic vinegar
- 2-3 tablespoons red table wine
- 2 cans cannellini beans, drained and rinsed
- 2 quarts veggie or chicken stock
- 1 large bunch kale coarsely chopped

Directions:
- Directions
- Heat oil in a large pot. Add garlic and oregano and cook 1-2 minutes. Add tomato paste, wine and vinegar, and cook a few more minutes. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer over low heat, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.