Garlic, fennel and dried red chilies combine in a simple but perfect seasoning for this beautiful hearty and warming Italian bean and kale soup. I'm posting this recipe as a hint of the vegetarian soups to come in this month's No Croutons Required round-up.
Cannellini beans — also known as white kidney beans — are essential to lightly seasoned Italian recipes like this for their own rich flavor and texture, so make sure to look for them if you don't already have some instead of substituting navy beans.
|Italian White Bean and Kale Soup|
|Recipe by Lisa Turner|
Published on February 13, 2008
A simple, nourishing, warming and perfectly seasoned italian cannellini bean and kale soup
Print this recipe