Vegetable, White Bean and Fennel Soup
Serves 6
Ingredients
1 fennel bulb
1 bunch Lacinato kale (about 8-12 ounces)
1 medium yellow onion, diced
4 medium garlic cloves, minced
2 15-ounce cannellini beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 28-ounce diced tomatoes
1 15-ounce can diced tomatoes
1 bay leaf
1 quart (4 cups) vegetable broth
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon smoked paprika
1 teaspoon kosher salt
Freshly ground black pepper
1 cup leftover cooked grains (like farro or wheat berries), optional
Parmesan cheese, optional
Directions
1. Remove the stems from the fennel bulb and cut off any tough parts from the bottom of the root, then dice the remaining bulb. De-stem the kale by holding the leaf at the lowest part of the stem and pulling back to tear the leaf away from the stem, then roughly chop the leaves.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the fennel and onion and saute for 4-5 minutes, until translucent but not browned. Reduce the heat to medium, add the garlic, and continue to cook for 30 seconds.
3. Carefully add both cans of tomatoes and their juices, then add the bay leaf and simmer for 5 minutes.
4. Add the vegetable broth and cannellini beans and bring to a boil. Once boiling, reduce to a simmer and add the kale, red pepper flakes, basil, smoked paprika, kosher salt and several grinds of black pepper. Simmer until the kale is tender, about 5 minutes.
5. Remove and discard the bay leaf, then taste and adjust flavors as necessary. Fold in cooked grains, if desired. To serve, top with Parmesan cheese and a sprinkle of red pepper flakes, if desired.