Cavolo Nero and Cannellini Bean Soup

Name: Cavolo Nero and Cannellini Bean Soup
Ingredients: 1.5 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped; 2 tablespoons extra-virgin olive oil; 0.333 cup finely chopped red onion; 3 garlic cloves, thinly sliced; 1 dried red chile, crumbled; 0.5 teaspoon fennel seeds; 4 cups homemade or low-sodium store-bought chicken stock; 8 ounces dried cannellini beans, soaked according to package instructions; 1 medium tomato, seeded and finely chopped (about ¾ cup); 0.25 teaspoon coarse salt; Freshly ground pepper; 0.25 loaf Tuscan bread (about 6 ounces), cut into ½-inch-thick slices and toasted

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

6

Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant protein fromcannellini beans.

Ingredients

1 ½ pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped red onion
3 garlic cloves, thinly sliced
1 dried red chile, crumbled
½ teaspoon fennel seeds
4 cups homemade or low-sodium store-bought chicken stock
8 ounces dried cannellini beans, soaked according to package instructions
1 medium tomato, seeded and finely chopped (about ¾ cup)
¼ teaspoon coarse salt
Freshly ground pepper
¼ loaf Tuscan bread (about 6 ounces), cut into ½-inch-thick slices and toasted

Directions

Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge kale into ice bath. Drain.
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
Stir in stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
Add kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until kale is tender, about 5 minutes. Divide bread and soup among 4 bowls.