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.
