Instructions: Wash kale in cold water, rinse, remove tough stems and discard. Cut leaves in thirds. Place in large pot with water to cover, bring to boil and simmer until tender, about 30 minutes. Cool. Transfer kale and cooking liquid to a blender or food processor and blend to a fine puree. Pour back into pot and set aside.

Place leeks in medium pot, add 2 cups water, bring to boil and simmer until tender, 20 minutes. Place in blender or food processor with cooking liquid and blend to a fine puree. Add to kale mixture and mix well.

Place beans with liquid in blender or food processor and blend to fine puree. Pour into kale-leek mixture. Season to taste with salt and pepper.

Coat halibut cubes with bread crumbs. Heat oil in large skillet over medium heat and brown halibut quickly, 1 to 2 minutes per side. (Do not over-cook.)

Ladle soup into shallow soup bowls and spoon halibut cubes into center of each bowl. Sprinkle with Parmesan cheese. Serve immediately.

This recipe yields 10 to 12 servings.

Variation: Omit halibut and sprinkle each serving of soup with grated Parmesan cheese.

Comments: You can make this soup with kale or Cavolo Nero (black cabbage) and fresh cannellini beans when they are available. If you find fresh cannellini beans, cook them along with the kale.

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