Fennel White Bean and Kale Soup
Home cooking
Dice the fennel small so it softens into the broth. Add the leafy greens toward the end if you prefer them to keep their texture, then finish with lemon to taste.
- Servings (recipe yield)
- 6-8 bowls
- Prep time
- 15 min
- Cook time
- 20 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
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 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
Instructions
- 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!
Source: Public Domain Recipes · zyansheep · Recipe source · Public-domain source license