Lemon-Garlic White Bean, Kale and Fennel Soup

Extra Virgin Olive Oil

Yellow Onion (diced, about one medium)

Fennel Bulb* (see note) (fronds trimmed and reserved, bulb sliced thin and chopped, about one large fennel )

Garlic (minced, about 4-5 medium cloves (I like 3 tsp - but keep it milder with 2 tsp))

Bunch Lacinato or Dinosaur Kale (stems removed, and chopped into bite size pieces (about 1 big bunch))

/ 425g) Cannellini Beans ((aka white kidney beans) cooked, or one can, rinsed and drained)

Vegetable Broth** (see note)

Water (adjust up if a souper soup is desired)

Lemons

Sea Salt and Fresh Ground Pepper