Fennel White Bean and Kale Soup

Zutaten

• 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

Zubereitung

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).
4. Add one handful of greens at a time, stirring until leaves wilt.
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)
7. Take off heat, stir in lemon juice and parmesan. Serve with some toasted bread that is good at scooping up soup. Enjoy!