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Lemon-Garlic White Bean, Kale and Fennel Soup

Traci York | Vanilla And Bean
  • 30 minutes
  • Serves 4


1 tbsp

Extra Virgin Olive Oil

1 cup

Yellow Onion (diced, about one medium)

1 cup

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

2 tsp

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

1/2 lb

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

2 cups

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

4 cups

Vegetable Broth** (see note)

1 cup

Water (adjust up if a souper soup is desired)



Sea Salt and Fresh Ground Pepper