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Italian White Bean and Kale Soup

Italian White Bean and Kale Soup Recipe

  • 1 1/4 cups dried cannellini beans
  • 1 lb (450 g) fresh kale, stemmed and coarsely chopped
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 3 cloves garlic, thinly sliced
  • 4 dried red chilies, crumbled
  • 1/2 teaspoon fennel seeds
  • 2 cups vegetable stock
  • 1 medium tomato, seeded and finely chopped
  • 1/2 teaspoon sea salt
  • fresh ground black pepper
  • Italian bread, cut into 1/2-inch thick slices and toasted
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