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TN&M in the Kitchen: Crostone with Kale & Cannellini Beans

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Crostone with Kale & Cannellini Beans

Serves 8 Crostoni - Cook in 40 minutes plus overnight to soak cannellini


- Bunch of lacinato/dinosaur kale, stems removed 

- 200g cannellini beans, soaked overnight & boiled 

- 8 slices of Tuscan bread

- Garlic clove, halved

- Extra-virgin olive oil (EVOO)

- Pinch of chilli flakes  

- Salt & pepper 



Preheat the oven to 180 degrees Celsius (°C). Wash the kale, remove all the stems and boil in salted water for approximately 20 minutes.


While the kale boils, place some EVOO in a frying pan, and sauté the halved garlic with a pinch of chilli. Add the drained, boiled kale and cannellini beans into the frying pan, and continue to sauté for a couple of minutes. 


Place slices of Tuscan bread on a baking sheet and bake in the oven for 10 minutes until golden, turning halfway through. Top the slices of bread with the kale and cannellini mix, seasoning to taste. Serve warm, dressing with a drizzle of extra-virgin olive oil. Buon appetito! 

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