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Italian White Bean and Kale Soup
- 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
Directions:View on Lisa's Kitchen
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