Cavolo Nero and Cannellini Bean Soup
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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