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.

Advertisement