1. Wash and chop the fennel bulb (or carrot), kale and onion

2. Drain and rinse the cannellini beans

3. In a large pot, sauté the fennel (or carrot), kale and onion with some water (1/4 cup), cover and cook for 15-20 minutes with some olive oil

4. Add the canned tomatoes, then add the vegetable broth, red pepper flakes, dried basil, paprika, salt and pepper, and bring to a boil

5. Bring the mix over low heat and add the cannellini beans

6. Serve with grated Pecorino cheese, fennel sprigs and olive oil