2 tablespoon butter 1 fennel bulb, quartered, cored, and thinly sliced 1 cup chopped onion (1 medium) 3 cloves garlic, minced 1 teaspoon fresh snipped oregano ½ teaspoon salt ¼ teaspoon crushed red pepper 1 medium bunch kale, stemmed and chopped (8 cups) ⅓ cup all-purpose flour 1 14.5 ounce can vegetable broth ¼ cup plus 1 tablespoon heavy cream, half-and-half, or whole milk 1 15 ounce can cannellini beans, rinsed and drained ⅓ cup oil-packed dried tomatoes, drained and chopped 1 Recipe Pastry for Single-Crust Pie 2 tablespoon Parmesan cheese
Pastry for Single-Crust Pie
1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut into pieces ¼ - ⅓ cup cold water
Make-Ahead Tip for Pastry
Follow the Pastry for Single-Crust Pie recipe as directed above, wrap in plastic wrap and chill up to 3 days or freeze up to 3 months.
