Description
A vibrant and comforting Lemon-Garlic White Bean, Kale, and Fennel Soup that’s perfect for a nutritious weeknight meal. This soup combines tender fennel and kale with creamy cannellini beans, brightened with fresh lemon and fragrant garlic for a wholesome and flavorful dish.
Ingredients
Main Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup (100 grams) Yellow Onion, diced (about one medium)
- 1 cup (135 grams) Fennel Bulb (fronds trimmed and reserved, bulb sliced thin and chopped, about one large fennel)
- 3 teaspoons Garlic, minced (about 4-5 medium cloves)
- 1/2 pound (215 grams) Lacinato or Dinosaur Kale (stems removed, chopped into bite-size pieces, about 1 big bunch)
- 2 cups (15 ounces / 425 grams) Cannellini Beans (cooked, or one can, rinsed and drained)
- 4 cups (875 grams) Vegetable Broth (low sodium preferred)
- 1 cup (237 grams) Water (adjust as needed for desired consistency)
- 2 Lemons
- Sea Salt and Fresh Ground Pepper, to taste
Instructions
- Sauté Onions and Fennel: In a Dutch oven or medium stock pot, heat the olive oil over medium-low heat until shimmering. Add the diced onions and chopped fennel bulb. Cook, stirring occasionally, for about 8-9 minutes until the onions and fennel soften and become fragrant.
- Add Garlic and Kale: Stir in the minced garlic and chopped kale along with a pinch of sea salt. Continue to cook over medium-low heat, stirring occasionally, until the kale wilts, about 3 minutes.
- Simmer Soup: Add the rinsed cannellini beans, vegetable broth, and water to the pot. Stir gently to avoid mashing the beans. Bring the soup to a simmer, then reduce heat to low. Let it warm through and cook for 5-10 minutes, allowing flavors to meld.
- Season and Serve: Finish the soup by squeezing half a lemon into the pot, then add fresh ground pepper and fine sea salt to taste. Serve hot garnished with lemon wedges, reserved chopped fennel fronds, and crusty sourdough bread or sourdough croutons on the side.
Notes
- Use low sodium vegetable broth to control salt content.
- The fennel fronds add a subtle anise flavor and are great for garnish.
- Adjust water quantity to achieve your preferred soup consistency.
- To make this soup vegan, ensure the bread served is vegan-friendly.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
