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Kale and Fennel Vegetable Soup

This hearty soup is wonderful for dinner and the leftovers taste amazing for lunch the next day.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salads and Sides, Soups
Cuisine: American
Keyword: Soups and stews, Winter
Skill: intermediate
Servings: 4
Calories: 340kcal

Ingredients

  • 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 cups savoy cabbage, chopped
  • .33 cups dry white wine
  • 4 cups vegetable broth
  • 1 1-Inch piece of parmesan rind
  • 1 cups cooked white beans, drained and rinsed
  • 2 cups chopped kale
  • 1.5 tbsp fresh lemon juice
  • .5 cups chopped fennel fronds
  • sea salt and freshly ground pepper

Instructions

  • 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.
  • Add the white wine, stir and let the wine cook off, about 1 minute.
  • 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.

Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 45.9g | Protein: 19.3g | Fat: 9.2g | Saturated Fat: 1.7g | Sodium: 846mg | Fiber: 11.8g | Sugar: 5g