Bean, Kale, and Fennel Soup

Name: Bean, Kale, and Fennel Soup
Ingredients: 2 tablespoons olive oil; 1 large or two small fennel bulbs, thinly sliced; 1 large yellow onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 3 cups cooked cannellini beans, or two 15-ounce cans, drained and rinsed; 1 14 1/2-ounce can petite diced or crushed tomatoes, with their juices; 2 cups water; 1 teaspoon kosher salt; 1 bunch dino kale, stemmed and sliced into ribbons; 1⁄2 cup chopped fresh dill; 2 tablespoons freshly squeezed lemon juice; Freshly ground black pepper; Crusty bread or focaccia for serving (optional)

fullbellyfarm.com

Bean, Kale, and Fennel Soup Ingredients 2 tablespoons olive oil 1 large or two small fennel bulbs, thinly sliced 1 large yellow onion, chopped 3 cloves garlic,

View full recipe on fullbellyfarm.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.

Share this recipe:

Cooking tools: