Tuscan Bean and Fennel Soup

This soup is so easy and tasty!

  • 1 fennel bulb, diced
  • 4 cloves garlic, minced
  • 2 15oz cans white beans
  • 1 bunch kale, steam removed and chopped
  • 2 tbsp olive oil
  • 1 can 28 oz tomatoes, topped
  • 1 15 oz diced tomaotes
  • 1 bay leaf
  • 1 qt veggie broth
  • 1/2 tsp red pepper flakes
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Parmesan rind (if vegetarian)

In a large pot, heat oil and add fennel, cook over medium heat for 5 min. Add garlic, cook for 30 seconds. Add tomatoes, broth, beans, bay leaf, parm rind and spices. Cook for 20 – 40 minutes on low heat. Add kale and cook for 5 minutes until tender.

Remove bay leaf and serve.

Serves 6.

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