CATEGORIES
INGREDIENTS
- Cooking Time: 60
- Servings: 4
- Preparation Time: 20
- 2 Cans cannellini beans
- 1 Pound fresh kale, stemmed and coarsely chopped
- 2 Tablespoons olive oil
- 2 Medium onions, finely chopped
- 3 Cloves garlic, thinly sliced
- 4 Dried whole red chilies, crumbled
- 1/2 Teaspoon fennel seeds
- 2 Cups vegetable stock
- 1 Medium tomato, seeded and finely chopped
- 1/2 Teaspoon sea salt
- Fresh ground black pepper
- Italian bread, cut into 1/2-inch thick slices and toasted
DIRECTIONS
- Open beans and pour into a large stock pot. Meanwhile, prepare an ice bath in a large bowl. Bring a large saucepan of water to a boil. Add the kale and cook for just 3 minutes. Drain the kale and reserving 1 cup of the cooking liquid. Plunge the cooked kale into the ice bath for a few moments, then drain and set aside. Once the beans are cooked and set aside along with some of their cooking liquid, heat the olive oil in a large saucepan or soup pot over medium heat. Add the onion and sauté for 6 minutes until soft. Add the garlic, chilies and fennel seeds and cook, stirring occasionally, for 3 more minutes. Stir in the vegetable stock, tomato and beans along with the reserved cooking liquids from the beans and kale. Bring to a boil, and then reduce the heat to a simmer. Simmer for 45 minutes until the beans are soft. Stir in the salt and fresh ground black pepper and taste for seasoning. Remove the soup from the heat and stir in the kale. Serve with toasted French bread on top.
