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If you can find it, use Cavello Nero, a sweet and flavourful Tuscan kale. Otherwise, regular kale works too.

Servings: 6


2 tablespoons olive oil

1 large onion, chopped

1 teaspoon chopped fresh garlic

1 teaspoon fresh thyme leaves, or 1 teaspoon dried

1 bunch kale, stems removed below the leaf

5 cups chicken stock or water

1 400-ml can white beans, drained and rinsed

Salt and freshly ground pepper

1 dried chili


¼ cup extra virgin olive oil

Hot pepper sauce to taste

1 cup grated Parmesan cheese


Heat oil in soup pot on medium heat. Add onions and garlic and sauté for 5 minutes or until soft.

Slice kale into ½-inch shreds. Add to pot and sauté until coated with oil. Pour in stock, bring to boil and simmer for 20 to 25 minutes or until kale is tender. Add beans and dried chili. Simmer for 10 minutes. Season with salt and pepper.

Place soup in six bowls, drizzle with olive oil, hot pepper sauce to taste and cheese.

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