Fennel White Bean and Kale Soup

A hearty, rustic Mediterranean soup packed with aromatic fennel, white cannellini beans, and tender kale in a savory broth. Brightened with fresh lemon juice and grated parmesan cheese, perfect served with crusty toasted bread.

Ingredients

• 4 cans (15 oz each) cannellini beans (rinsed)
• 10 to 12 oz kale, escarole, swiss chard, or spinach
• 2 small fennel bulbs (small-diced)
• 2 small yellow onions (small-diced)
• 10 cloves garlic (minced or pressed)
• 4 cups chicken broth
• 1/2 cup olive oil
• 4 tsp minced fresh rosemary or thyme
• 1/2 to 1 tsp red pepper flakes
• 2 tbsp lemon juice
• 6 tbsp grated parmesan cheese (plus extra for serving)
• Black pepper to taste
• Toasted bread for serving

Directions

1. Heat olive oil in a large soup pot over medium heat.
2. Add the diced fennel, yellow onions, and minced rosemary or thyme, cooking for 4 to 6 minutes until tender.
3. Stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
4. Add the kale one handful at a time, stirring continuously until the leaves wilt.
5. Add the rinsed cannellini beans and chicken broth, then season with black pepper.
6. Bring to a boil, then reduce heat to a simmer for 6 to 8 minutes, gently mashing some of the beans with a wooden spoon to thicken the soup as the liquid reduces.
7. Remove from heat, stir in the fresh lemon juice and grated parmesan cheese, and serve hot with crusty toasted bread.