Kale yeah! This is SOUPer simple and delicious. I recommend taking the time to soak dried cannelini beans (I order mine online) because I find the canned ones of this particular bean are just mush. And that little blast of lemon juice at the end? Absolutely zingy delicious!
- ¼ cup olive oil
- 1 small fennel bulb, trimmed, cored and small-diced
- 1 small yellow onion, small-diced
- 2 teaspoons minced fresh thyme
- 5 garlic cloves, minced
- ¼ teaspoon red-pepper flakes, plus more to taste
- 1 large or 2 small bunches, kale or Swiss chard, stems removed and rough chopped
- 1 cup dried beans, soaked overnight or 2 (15-ounce) cans cannellini beans, rinsed
- 6 cups low-sodium vegetable or chicken broth
- Sea salt and black pepper
- 1 tablespoon lemon juice
- Pecorino Romano or Parmesan cheese, grated
- In a large stock pot, heat the olive oil over medium. Add the fennel, onion and thyme, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Add the white beans and broth and stir to combine. Bring to a boil, then turn the heat to low and simmer 6 to 8 minutes if using canned beans or 1 to 1.5 hours if using overnight-soaked beans. Check the beans after 1 hour for desired softness. With about 10 minutes to go, add the chopped greens (kale or chard) and stir to combine.
- Off the heat, stir in the lemon juice. Taste and season with salt and pepper. Ladle into bowls and top with Pecorino Romano or Parmesan.