Fennel White Bean and Kale Soup

finished bean soup

Hearty soup with lots of veggie and protein.

  • ⏲️ Prep time: 15 min
  • 🍳 Cook time: 20 min
  • 🍽️ Servings: 6-8 bowls

Ingredients

  • ½ cup olive oil
  • 2 small fennel bulbs, small-diced
  • 2 small yellow onions, small-diced
  • 4 teaspoons minced fresh rosemary or thyme
  • 10 cloves of garlic, minced or pressed
  • ½-1 teaspoon red-pepper flakes.
  • 10-12 oz kale, (escarole, swiss chard, or spinach can also be used).
  • 4 cans cannellini beans, rinsed
  • 4 cups chicken broth.
  • 2 tablespoons lemon juice
  • 6 tablespoons grated parmesan, plus extra for serving if desired

Directions

  1. In a large soup pot, heat olive oil over medium.
  2. Add fennel, onion, rosemary and mix until tender (4-6 min).
  3. Add garlic, red pepper flakes, cook until fragrant (1 min). after first step
  4. Add one handful of greens at a time, stirring until leaves wilt. after second step
  5. Add white beans, broth, and black pepper,
  6. Bring to boil then bring to simmer while mashing some of the beans with a wooden spoon. Simmer until liquid has reduced and simmered (6-8 mins) after third step
  7. Take off heat, stir in lemon juice and parmesan. Serve with some toasted bread that is good at scooping up soup. Enjoy!

final step