Cavolo Nero and Cannellini Bean Soup

Ingredients:-

1 1/2 pounds cavolo nero (also called Black Russian), stemmed and coarsely chopped
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped red onion
3 garlic cloves, thinly sliced
1 dried red chili, crumbled
1/2 teaspoon fennel seeds
1 pint stock - veg or chicken to suit
8 ounces dried cannellini beans, soaked according to package instructions
1 medium tomato, seeded and finely chopped (about 3/4 cup)
1/4 teaspoon coarse salt
Freshly ground pepper
1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted

Prepare an ice bath and set aside.
Steam the kale until just tender, 3 to 5 minutes.
Plunge the kale into ice bath. Drain.
Heat the oil in a large saucepan over medium heat.
Add onion; cook stirring occasionally until tender - about 5 minutes.
Add garlic, chilli and fennel seeds; simmer and stir occasionally for about 2 minutes.
Stir in stock, beans and tomato.
Bring to a boil.
Reduce to a simmer and stir occasionally until beans are tender - 30 to 40 minutes.
Add the 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.

Details: Written by Super User; Category: Soups; Published: 11 October 2015; Created: 11 October 2015; Last Updated: 20 October 2017; Hits: 1246