Ingredients

• 1 tablespoon olive oil
• 1 small onion , finely chopped
• 2 cloves garlic , finely chopped
• 1 teaspoon fennel seeds
• 2 cans romano beans or pinto beans, rinsed and drained
• 2 cups crushed tomatoes
• 3 cups stemmed and coarsely chopped kale
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh basil , divided
• salt and pepper
• 3/4 cups shredded Fontina cheese or mozzarella cheese