Tuscan Soup With White Beans

Ingredients

1 bulb fennel

2 bunches Tuscan kale or other dark leafy greens (Swiss chard, spinach, mustard greens)

2 15-oz cans cannellini beans

2 tablespoons olive oil

2 28-oz cans diced tomatoes (San Marzano, if possible)

4 cups vegetable broth (or canned broth

2 cups water

½ teaspoon red pepper flakes

1 teaspoon dried basil

½ teaspoon smoked paprika

1 teaspoon kosher salt

Pecorino cheese to garnish (optional)

Directions

Chop the fennel & bulb (reserve some sprigs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.

In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes.

Add the canned tomatoes with their juices and simmer for 8 minutes.

Add the vegetable broth C, water and cannellini beans. Bring to a boil.

Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt.

Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino cheese and fennel sprigs. Store refrigerated for 3 days or frozen up to 3 months.