Makes three to four servings
Prep time: 20 minutes
Cook time: 45 minutes
- 1 large yellow onion, sliced
- 1 fennel bulb, chopped
- 1⁄4 to 1⁄2 cup extra-virgin olive oil (depending on size of fennel bulb and kale bunch)
- 3 or 4 garlic cloves, sliced
- 2 to 4 tbs. fresh thyme leaves
- 2 15 oz. cans cannellini beans, drained and rinsed
- Sea salt and freshly ground black pepper
- 1 quart chicken, vegetable, or bone broth
- 1 bunch fresh kale, stemmed and roughly chopped
- Fresh lemon juice (optional)
- Chopped fresh parsley (optional)
Add the onion, fennel, oil, and garlic to a large soup pot. Place over medium-low heat and stir to coat the vegetables with oil. Cook for 10 minutes, stirring periodically.
Add the thyme and beans, and season with salt and pepper. Pour in the broth and increase the heat to high. Once the soup is boiling, reduce the heat and simmer for 15 minutes.
Add the kale and up to 1 cup water to cover the vegetables, if needed. Simmer five minutes more, until the kale is tender.
Serve bowls of hot soup with a squeeze of fresh lemon and a sprinkle of parsley, if desired.
Reprinted with permission from Go With Your Gut: The Insider’s Guide to Banishing the Bloat With 75 Digestion-Friendly Recipes by Robyn Youkilis, copyright © 2016. Published by Kyle Books, an imprint of Penguin Random House LLC.