<http://schema.org/recipeInstructions>
"For the soup: \r\n1) Heat the oil in a large pot. Add the garlic and oregano and cook for no more than a minute. Add the tomato puree and vinegar, and cook for another minute. \r\n2) Add the beans and stock and bring to a simmer. Season with salt and pepper. Add the kale and simmer, partially covered, for 1 hour.  Season, to taste, again with salt and pepper before serving. \r\nFor the garlic-olive oil crostini:\r\n1) Slice the baguette on a heavy angle to create long slices. Toast the slices in a toaster or in the conventional oven. \r\n2) Rub them once or twice with half a garlic clove. Season a shallow plate of extra virgin olive oil with some salt and dip each side of the bread into the oil. Serve as accompaniment to the soup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/cannellini-bean-soup-kale-and-garlic-olive-oil-crostini-0.html>