1 medium fennel bulb (coarse outer edges remove, then chopped)
3–4 cloves garlic (peeled and minced)
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon fresh parsley and oregano (finely chopped)
1 15 oz can cannellini beans (rinsed and drained)
1 28 oz can crushed or diced tomatoes
1 bunch lacinato kale
32 ounces good quality vegetable broth (preferably homemade)
1 tablespoon red wine vinegar
In a large stockpot heat the olive oil. Add the chopped onions and cook over medium-low heat, until just turning golden brown, about 7-10 minutes. Sprinkle over a little sea salt to help prevent burning.
2. Add the celery, carrots, fennel, garlic, pepper and red pepper flakes, cook for a further 5-6 minutes until the vegetables are tender.
3. Add the beans, stir well to thoroughly combine. Add the tomatoes and kale, combine well then add the stock. Stir well, allow to come to a boil, then turn down to a simmer. Cook the soup for a further 25 – 30 minutes.
4. Remove the soup from the heat and pour in 1 tablespoon red wine vinegar, stir well.
5. Serve with sourdough bread, plenty of olive oil and a few more fresh herbs sprinkled over the top of the soup.