Cavolo Nero and Cannellini Bean Soup

Preparation

1. Step 1

   Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add the kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge the kale into the ice bath. Drain.

   Step 2

   Heat the oil in a large saucepan over medium heat. Add the onion; cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.

   Step 3

   Stir in the stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.

   Step 4

   Add the kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until the kale is tender, about 5 minutes. Divide the bread and soup among 4 bowls.

2. Fit to eat recipe

   Step 5

   (Per serving)

   Step 6

   Calories: 290

   Step 7

   Fat: 7g

   Step 8

   Cholesterol: 1mg

   Step 9

   Carbohydrate: 47g

   Step 10

   Sodium: 687mg

   Step 11

   Protein: 13g

   Step 12

   Fiber: 4g