Lemon-Garlic White Bean, Kale and Fennel Soup Recipe

Close up of Vegan Fennel Soup in a Dutch Oven.

Lemon-Garlic White Bean, Kale and Fennel Soup Recipe

A quick to pull-together cozy meal with rich flavor. This hearty and nourishing White Bean Fennel Soup Recipe is so satisfying on its own with a thick slice of crusty Multigrain Sourdough Bread or top with Sourdough Croutons to make a cozy meal. This recipe is vegetarian, vegan and gluten free.

Course Dinner

Cuisine American, Vegan, Vegetarian

Diet Vegan, Vegetarian

Keyword Fennel Soup Recipe, Vegan Fennel Soup

Total Time 30

Servings Servings

Calories 169kcal

Author Traci York

Ingredients

1 tablespoon Extra Virgin Olive Oil
1 cup (100 grams) Yellow Onion diced, about one medium
1 cup (135 grams) Fennel Bulb* (see note) fronds trimmed and reserved, bulb sliced thin and chopped, about one large fennel
3 teaspoons Garlic minced, about 4-5 medium cloves
1/2 pound (215 grams) Bunch Lacinato or Dinosaur Kale stems removed, and chopped into bite size pieces (about 1 big bunch)
2 cups (15 ounces / 425 grams) Cannellini Beans (aka white kidney beans) cooked, or one can, rinsed and drained
4 cups (875 grams) Vegetable Broth ** (see note)
1 cup (237 grams) Water adjust up if a souper soup is desired
2 Lemons
Sea Salt and Fresh Ground Pepper to taste

Instructions

In a Dutch oven or medium stock pot, add the olive oil. Heat to shimmering and stir in the onions and fennel. Cook on medium low for about 8-9 minutes, stirring occasionally or until the onions and fennel have softened.
Add the garlic and kale, and a pinch of sea salt. Cook on medium low until the kale is wilted, stirring a few times, about 3 minutes.
Add the beans, broth and water, stirring gently so the beans don't break. Bring to a simmer, then turn to low. Cook to warm through about 5-10 minutes.
Finish the soup with a squeeze of half a lemon, plenty of fresh ground pepper and fine sea salt to taste. Serve with remaining lemon, cut into wedges, chopped fennel fronds and crusty Sourdough Bread or Sourdough Croutons.

Notes

*If purchasing a fennel bulb with the fronds in tact, you'll have a lot of fennel fronds left over. In my attempt to avoid food waste, I've been using the fennel leaves and stalks in green smoothies, a little at a time. Their flavor is mild and they add a host of nutritional benefits otherwise missed!

**Have you tried Better Than Bullion Vegetable Base? It's the best veggie broth in both value and flavor. Plus the glass jar is recyclable!

This recipe is adapted from Bon Appetit.

Nutrition