Ingredients

serves 4

　　1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped

　　2 tablespoons extra-virgin olive oil

　　1/3 cup finely chopped red onion

　　3 garlic cloves, thinly sliced

　　1 dried red chile, crumbled

　　1/2 teaspoon fennel seeds

　　4 cups homemade or low-sodium store-bought chicken stock

　　8 ounces dried cannellini beans, soaked according to package instructions

　　1 medium tomato, seeded and finely chopped (about 3/4 cup)

　　1/4 teaspoon coarse salt

　　Freshly ground pepper

　　1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted

　　

Step 1

Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add the kale; cook until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Plunge the kale into the ice bath. Drain.

　　

Step 2

Heat the oil in a large saucepan over medium heat. Add the onion; cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.

　　

Step 3

Stir in the stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.

　　

Step 4

Add the kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until the kale is tender, about 5 minutes. Divide the bread and soup among 4 bowls.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 290

　　

Step 7

Fat: 7g

　　

Step 8

Cholesterol: 1mg

　　

Step 9

Carbohydrate: 47g

　　

Step 10

Sodium: 687mg

　　

Step 11

Protein: 13g

　　

Step 12

Fiber: 4g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.