- 6 tablespoons extra-virgin olive oil, divided
- 4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
- 1 teaspoon plus 1 tablespoon chopped fresh thyme
- 3 garlic cloves, finely chopped
- 1/4 teaspoon dried crushed red pepper
- 5 cups (packed) thinly sliced kale (about 1 large bunch)
- 1 14 1/2-ounce can vegetable broth
- 1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
- 1 15-ounce can cannellini (white kidney beans), drained
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
- Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 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 remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.