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Vanilla And Bean
Lemon-Garlic White Bean, Kale and Fennel Soup
Quick to pull-together, hearty and nourishing. Enjoy Lemon-Garlic White Bean, Kale and Fennel Soup with a thick slice of crusty sourdough to make a cozy meal. vegan + gluten free
6
1,869
33
30 min
TOTAL TIME
282
CALORIES
$2.33
PER SERVING
Ingredients
10 INGREDIENTS
4 SERVINGS
1 cup yellow onion
2 whole lemons
sea salt and pepper
to taste
1/2 lbs lacinato kale
bunch
2 tsp garlic
4 cups vegetable broth
1 bulb fresh fennel
bulb
1 cup water
2 cans cannellini beans
cooked, or one can, rinsed and drained
1 tbsp extra virgin olive oil
Directions
10 STEPS
View Directions on Vanilla And Bean
Health Info
Macros
48g
CARBS
4g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
MEDITERRANEAN
VEGAN
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Frequently Asked Questions
What are some introductory questions someone new to cooking would ask when making bean soup?
What kind of beans should I use for bean soup, and how do I prepare them?
What are some cooking techniques, equipment, tips, and tricks that can be used when making bean soup?
Can I make substitutions for personal taste or dietary preferences when making bean soup?
How can I adjust the consistency, texture, or outcome of the bean soup?
What are some common mistakes to avoid when making bean soup?
How should leftover bean soup be stored, and can it be used for meal prep?
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