Tuscan White Bean and Kale Soup with Fennel and Tomatoes | EasyCook

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