Kale and White Bean Soup with Sun-dried Tomatoes and Saffron

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, minced or pressed (about 1 teaspoon)
• 1/2 teaspoon ground fennel seeds
• 1 1/2 cups chopped onion (about 3 small onions)
• 1 medium potato, diced into 1/2-inch pieces
• 1 small carrot, chopped
• 1 small parsnip, chopped
• 1 1/2 cups peeled, chopped fresh tomatoes or canned tomatoes
• 6 cups vegetable or chicken stock
• 2 bay leaves
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
• 6 or 7 large leaves kale, chopped (3 to 4 cups)
• 3/4 cup cooked or canned (rinsed, drained) white beans
• 1/2 cup chopped sun-dried tomatoes
• pinch saffron
• salt
• freshly ground black pepper

Instructions

1. 1
   Heat the olive oil in a large pot over medium-high heat. Add the garlic and fennel seeds; cook, stirring constantly, for 1 minute. Add the onion and cook, stirring constantly, for 2 minutes. Add the potato, carrot, and parsnip and cook, stirring constantly, for 5 minutes more.
2. 2
   Add the fresh or canned tomatoes. Pour in the stock. Stir in the bay leaves and oregano. Bring the mixture to a boil, then immediately reduce the heat so that it continues at a simmer.
3. 3
   Add the kale, beans, and sun-dried tomatoes. Simmer until the vegetables are just tender, 15 to 20 minutes. Remove the pot from the heat; add the saffron. Season with salt and pepper to taste.