Fennel White Bean and Kale Soup
https://publicdomainrecipes.com/fennel-beans-and-kale-soup/
15 min
20 min
This hearty soup is packed with vegetables and protein, featuring small-diced fennel and onions, minced garlic, kale, cannellini beans, and chicken broth, finished with lemon juice and Parmesan.
6-8 bowls
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
In a large soup pot, heat olive oil over medium.
Add fennel, onion, rosemary and mix until tender (4-6 min).
Add garlic, red pepper flakes, cook until fragrant (1 min).
Add one handful of greens at a time, stirring until leaves wilt.
Add white beans, broth, and black pepper,
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)
Take off heat, stir in lemon juice and parmesan. Serve with some toasted bread that is good at scooping up soup. Enjoy!