Italian Fennel, White Bean, and Kale Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onions, chopped
• 1 large fennel bulbs, cored and sliced
• ½ pounds green beans, chopped
• 6 cloves garlic, crushed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1½ teaspoons Herbamare (or sea salt)
• ½ teaspoons black pepper
• 6 cups chicken stock (or beef bone broth)
• 18 ounces diced tomatoes
• 3 cups cooked cannellini beans, rinsed and drained
• 3 cups thinly sliced lacinato kale
• ½ cups thinly sliced fresh basil
• ¼ cups finely chopped fennel fronds