Spicy Cannellini and Kale
Flavorful, spicy and filling
Serves Serves 4
2 tablespoons extra virgin olive oil
1/3 cup shallots finely chopped
6 cloves garlic thinly sliced
1 small dried chile de arbol cut into fine pieces
1/2 teaspoon fennel seeds
6 cups low-sodium vegetable stock
2 cups dried cannellini beans soaked overnight
1 large tomato seeded and finely chopped
1 bunch dinosaur kale stems removed and coarsly chopped
1/2 loaf sour dough bread sliced thick, toasted and drizzled with olive oil
- Heat oil in a large pot over medium heat. Add shallots, cover and cook for 5 minutes until soft.
- Remove lid, add garlic, chile, and fennel seeds. Stir and cook for 2 minutes. Add stock, beans, and tomato. Bring to a boil, then reduce heat to medium low and simmer until beans are tender, about 1 1/2 hours.
- Add the kale, stir to mix. Cover and cook for 5 minutes until the kale is wilted and bright green. Season to taste with salt and pepper.
- Place in serving bowls with a piece of toast.