Tuscan White Bean and Fennel Soup

Tuscan White Bean and Fennel Soup

A true winter soup, each bowl boasts chunky tomatoes, tender beans, and nutrient-packed kale. If you wanted to use chard instead, I think that’d be great and Alex and Sonja recommend San Marzano tomatoes if you can find them. I added an onion to the soup as we had a lot leftover from our CSA delivery, and I folded in grains at the end, which is 100% optional and the soup is delicious with or without the addition. For kiddos with delicate or picky palettes, perhaps start light on the smoked paprika. A great recipe to double and freeze!

Ever so slightly adapted from Pretty Simple Cooking

Ingredients

1 fennel bulb
1 bunch Tuscan or Lacinato kale (about 8-12 ounces)
1 medium yellow onion, diced
4 medium garlic cloves, minced
2 15-ounce cannellini beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 28-ounce diced tomatoes
1 15-ounce can diced tomatoes
1 bay leaf
1 quart (4 cups) vegetable broth (I use low-sodium)
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon smoked paprika
1 teaspoon kosher esalt
Freshly ground black pepper
1 cup leftover cooked grains (like farro or wheat berries), optional
Parmesan cheese, optional, to garnish (omit if you need recipe to remain vegan)

Instructions

Remove the stems from the fennel bulb and cut off any tough parts from the bottom of the root, then dice the remaining bulb. De-stem the kale by holding the leaf at the lowest part of the stem and pulling back to tear the leaf away from the stem, then roughly chop the leaves.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the fennel and onion and saute for 4-5 minutes, until translucent but not browned. Reduce the heat to medium, add the garlic, and continue to cook for 30 seconds.

Carefully add both cans of tomatoes and their juices, then add the bay leaf and simmer for 5 minutes.

Add the vegetable broth and cannellini beans and bring to a boil. Once boiling, reduce to a simmer and add the kale, red pepper flakes, basil, smoked paprika, kosher salt and several grinds of black pepper. Simmer until the kale is tender, about 5 minutes. Remove and discard the bay leaf, then taste and adjust flavors as necessary. Fold in cooked grains, if desired. To serve, top with Parmesan cheese and a sprinkle of red pepper flakes, if desired.