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Smoked paprika (pimentón) brings an earthiness to the dish; it is worth purchasing for added flavor.
by: a Couple Cooks
Serves: 6 to 8
1 bulb fennel
2 bunches collard greens or other dark leafy greens (kale, chard, or mustard greens)
2 15-ounce cans cannellini beans
2 tablespoons olive oil
2 28 ounce cans diced tomatoes (San Marzano, if possible)
4 cups vegetable broth (or canned broth)
2 cups water
½ teaspoon red pepper flakes
1 teaspoon dried basil
½ teaspoon smoked paprika
1 teaspoon kosher salt
Pecorino cheese to garnish (optional)
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1st Keep
 Nicholas_Covey
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