Italian bean and cavolo nero soup with bruschetta

1 onion
3 cloves garlic
Olive oil
1 tsp fennel seeds
1/2 tsp chilli flakes
Large bunch of cavolo nero
1 tin chopped tomatoes
1 tin cannellini beans
1 pint vegetable stock
1 loaf sourdough bread
  • Gently fry the onion in olive oil. After a couple of minutes add two cloves of crushed garlic and continue to soften
  • Add chilli flakes and fennel seeds
  • Add chopped tomatoes, beans and stock, bring to the boil, then reduce to a simmer
  • Add cavolo nero
  • Simmer for 10 minutes
  • Meanwhile, toast thick slices of sourdough bread, gently rub with a raw garlic clove, drizzle with olive oil and sprinkle with salt
  • Serve together in a bowl