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Dinner · Italian · Weeknight
Fennel White Bean and Kale Soup
Hearty soup with lots of veggie and protein.
- 25 min hands-on
- 35 min total
- Serves 6
- about $4–7 a serving
- Beef
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 6
- ½ cupolive oil
- 2 smallfennel bulbs, small-diced
- 2 smallyellow onions, small-diced
- 4 teaspoonsminced fresh rosemary or thyme
- 10 clovesgarlic, minced or pressed
- ½-1 teaspoonred-pepper flakes
- 10-12 ozkale, (escarole, swiss chard, or spinach can also be used)
- 4 canscannellini beans, rinsed
- 4 cupschicken brothcheck the label: may contain soy
- 2 tablespoonslemon juice
- 6 tablespoonsgrated parmesan, plus extra for serving if desired
Method one step at a time, with timers in the app
- In a large soup pot, heat olive oil over medium.
- Add fennel, onion, rosemary and mix until tender (4-6 min).⏱ 4 min
- Add garlic, red pepper flakes, cook until fragrant (1 min).⏱ 1 min
- Add one handful of greens at a time, stirring until leaves wilt.
- Add white beans, broth, and black pepper,
- Bring to boil then bring to simmer while mashing some of the beans with a wooden spoon. Simmer until liquid has reduced and simmered (6-8 mins)⏱ 6 min
- Take off heat, stir in lemon juice and parmesan. Serve with some toasted bread that is good at scooping up soup. Enjoy!
Allergens, with the fine print read
- ⚠Contains dairy, gluten.
- ?Check the label: chicken broth may contain soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by zyansheep, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.