Tuscan Soup with White Beans

Tuscan Soup with White Beans

  • 1 bulb fennel
  • 2 bunches Tuscan kale
  • 2 tbsp olive oil
  • 4 cup vegetable broth
  • 2 cups water
  • ½ tsp red pepper flakes
  • 2 cans cannellini beans, 15 ounces each
  • 2 cans diced tomatoes, 28 ounces each
  • 1 tsp dried basil
  • 1 tbsp Memphis
  • Pecorino cheese, for garnishing

Instructions

  1. Chop fennel bulb and kale. Drain and rinse cannellini beans.
  2. Take a large pot, heat olive oil and saute fennel for 5 minutes.  Add canned tomatoes and simmer for a few minutes. Add in vegetable broth, water and cannellini beans and bring to a boil.
  3. Reduce simmer and add in red pepper flakes, Memphis blend, and dried basil. Add kale and simmer for 10 minutes or until kale is tender.
  4. Garnish with pecorino cheese and serve!