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.

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