Step 1

Prepare the onion and carrot as noted above.

Step 2

In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.

Step 3

Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)

Step 4

Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional 1/2 teaspoon crushed fennel seed. Taste a cooled spoonful and add up to 1/2 teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.

Step 5

Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.