4 cups vegetable broth
1 small fennel bulb (trimmed and sliced)
1 medium onion (chopped)
2 clove garlic (minced)
1 bunch fresh kale (chopped and blanched)
1 can stewed tomatoes
1 can cannellini beans (drained and rinsed)
Parmesan cheese
salt and pepper to taste
Mix all ingredients except beans together in a large stock pot. Simmer for about an hour. When vegetables are soft add beans and allow to cook until beans are warmed through. Garnish with cheese. Serve.
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