White bean toasts with tuscan kale & new-harvest olive oil (Bruschette con fagioli cannellini, cavolo nero e olio nuovo) from Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project (page 60) by Christopher Boswell

  • garlic cloves
  • cannellini beans
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute Lacinato, Tuscan, or dinosaur kale for cavolo nero. See page 219 for cooked beans recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Lacinato, Tuscan, or dinosaur kale for cavolo nero. See page 219 for cooked beans recipe.

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