Step 1

Chop the fennel bulb (reserve some sprigs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes.

Step 3

Add the canned tomatoes with their juices and simmer for 8 minutes.

Step 4

Add the vegetable broth, water and cannellini beans. Bring to a boil.

Step 5

Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt.

Step 6

Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino cheese and fennel sprigs. Store refrigerated for 3 days or frozen up to 3 months.