Cannelini and Kale Ragout with Croutons - Oryana

Ingredients

• 6 tablespoons extra virgin olive oil, divided
• 4 thick slices Italian bread, crusts removed, each slice quartered
• 1 teaspoon plus 1 tablespoon chopped fresh thyme (or 2 teaspoons dried thyme)
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 5 cups kale, stems removed, thinly sliced
• 1 14.5-oz can vegetable broth
• 1 14.5-oz can diced tomatoes
• 1/2 a green pepper, chopped
• 1 medium onion, chopped
• 1 15-oz can cannellini beans, rinsed