Crostoni with Tuscan kale and cannellini beans

A Tuscan winter treat, these crostoni topped with boiled Tuscan kale and cannellini beans are the best way to enjoy the new olive oil.

This is an exclusive recipe for the subscribers. It is part of a serialized Tuscan cookbook that you will receive over the course of one year, a collection of tested classic Tuscan recipes to add to your cooking repertoire. Learn more about the I Love Toscana project here and find all the recipes here. You can upgrade and get access to this, as well as …