Kale and Fennel Vegetable Soup


4 servings


15 minutes


15 minutes

  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, chopped
  • 1 medium fennel bulb, sliced
  • 2 garlic cloves, minced
  • 2 medium carrots, chopped
  • 3 sprigs fresh thyme
  • 1 cup savoy cabbage, chopped
  • ⅓ cup dry white wine
  • 4 cups vegetable broth
  • 1 1-Inch piece of parmesan rind
  • 1 cup cooked white beans, drained and rinsed
  • 2 cups chopped kale
  • 1 ½ tbsp fresh lemon juice
  • ½ cup chopped fennel fronds
  • sea salt and freshly ground pepper
  1. In a large pot, heat olive oil over medium heat. Add the onion, a few pinches of salt and pepper, and cook for several minutes until the onions are translucent, about 8 minutes.
  2. Add the white wine, stir and let the wine cook off, about 1 minute.
  3. Add the broth, parmesan rind, and white beans. Reduce the heat and let the soup simmer for 5 more minutes. Add the lemon juice and taste and adjust seasonings. Discard the parmesan rind and garnish with fennel fronds.