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Gallery Cavolo Nero and Cannellini Bean Soup Credit: Yunhee Kim Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Gallery Cavolo Nero and Cannellini Bean Soup Credit: Yunhee Kim

Recipe Summary Servings: 6

Cavolo Nero and Cannellini Bean Soup      Credit: Yunhee Kim

Cavolo Nero and Cannellini Bean Soup

Credit: Yunhee Kim

Cavolo Nero and Cannellini Bean Soup

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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.

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.

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All Reviews for Cavolo Nero and Cannellini Bean Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cavolo Nero and Cannellini Bean Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest