Tuscan White Bean and Kale Soup with Fennel and Tomatoes
This hearty Italian-inspired soup combines earthy cannellini beans with tender Tuscan kale and aromatic fennel in a rich tomato broth. The fennel adds a subtle
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pot
- Dutch oven
- Wooden spoon
- Ladle
- Can opener
- Kitchen towel
- Grater
- Stove
- Serving bowl
- Spoon
- Paring knife
- Kitchen timer
Ingredients
- 1 bulb fennel, chopped
- 2 bunches Tuscan kale or other dark leafy greens, washed and roughly chopped
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 2 28-ounce cans diced tomatoes, with juices
- 4 cups vegetable broth
- 2 cups water
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Pecorino cheese, grated for garnish
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