In a large pot, heat oil over high heat. Sauté shallots, fennel and garlic for a minute or two.
Add 4 cups water and bring to a boil; add kale and reduce heat to simmer on lowest setting, covered, for 30 minutes.
Add condensed soup, season to taste with salt and pepper, then add a few dashes of your favorite hot pepper sauce. You may also add a bit more water if you like your soup thinner.
Heat through, then ladle into soup bowls. Accompany with hot garlic toast.
Photo by Maryam Nikkhah, VC Foto