Fennel White Bean and Kale Soup
A soup with fennel bulbs and yellow onions at the center. On the table in about 20 minutes.
contains meat
Ingredients
US
Metric
- 120 ml olive oil
- 2 small fennel bulbs, small-diced
- 2 small yellow onions, small-diced
- 20 ml 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
- 950 ml chicken broth.
- 30 ml lemon juice
- 89 ml grated parmesan (plus extra for serving if desired)
Steps
- 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!
Nutrition (estimated, per serving)
| Calories | 315 |
|---|---|
| Protein | 7.3 g |
| Fat | 25.7 g |
| Carbs | 16.4 g |
| Fiber | 4.0 g |
| Sodium | 159 mg |
Source
based.cooking (community recipes, public domain) — unlicense