Lemon-Garlic White Bean, Kale and Fennel Soup
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Vanilla and Bean · by Traci York★ 5.0 (11)

Lemon-Garlic White Bean, Kale and Fennel Soup

NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 22%
CARBS 31G60% OF CAL
11G FIBER6G SUGAR14G OTHER
FAT 5G24% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick cozy soup with white beans, kale, and fennel in a bright lemon broth. Rich in flavor and satisfying enough to eat on its own with crusty bread.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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) I use low sodium)
  • 1 cup (237 grams) Water (adjust up if a souper soup is desired)
  • 2 Lemons
  • Sea Salt and Fresh Ground Pepper to taste
PREP
—
SODIUM
349MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.