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Cavolo Nero and Cannellini Bean Soup

Categories: Import
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Cavolo Nero and Cannellini Bean Soup Ingredients
1 1/2 pounds	cavolo nero, (also called Tuscan kale), 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 chile, crumbled
1/2 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 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 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.
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