Fennel White Bean and Kale Soup

Hearty soup with lots of veggie and protein.

- 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 of 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

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!