107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com
Ingredients:
    • 1 bulb fennel
    • 2 bunches Tuscan kale or other dark leafy greens (Swiss chard, spinach, mustard greens)
    • 2 15 oz cans cannellini beans
    • 2 tablespoons olive oil
    • 2 28 oz cans diced tomatoes (San Marzano, if possible)
    • 4 cups vegetable broth (or canned broth)
    • 2 cups water
    • ½ teaspoon red pepper flakes
    • 1 teaspoon dried basil
    • ½ teaspoon smoked paprika
    • 1 teaspoon kosher salt
    • Pecorino cheese to garnish (optional)
    • 1.5 pounds crumbled, sauteed hot or sweet sausage (optional)
cranberry orange scones
Instructions:
  1. Chop the fennel bulb (reserve some sprigs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes.
  3. Add the canned tomatoes with their juices and simmer for 8 minutes.
  4. Add the vegetable broth, water, and cannellini beans. Bring to boil.
  5. Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt.
  6. Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino cheese and fennel sprigs.