Cavolo nero and cannellini bean soup

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 storebought 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

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.
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.
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.
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.

SERVES 4