Name: Lemon-Garlic White Bean, Kale and Fennel Soup
Total time: 30 min
Ingredients: 2 Lemons; 1 C Yellow Onion; Sea Salt and Fresh Ground Pepper to taste; 1/2 lb Bunch Lacinato or Dinosaur Kale; 2-3 tsp Garlic; 1 C Fennel Bulb; 1 C Water; 2 C Cannellini Beans cooked, or one can, rinsed and drained; 1 Tbs Extra Virgin Olive Oil; 4 C Vegetable Broth

Bean Soup

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?

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

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Fruit

gram

lemon

Fresh Vegetables

yellow onion

Seasonings

Salt & Pepper

lacinato kale

garlic

fresh fennel

Water

milliliter

water

Beans & Legumes

cannellini beans

Oils

extra virgin olive oil

Stocks & Broths

vegetable broth

Calories

Vitamin K

Vitamins

Iodine

Minerals

Calories from Fat

Selenium

Manganese

Copper

Lycopene

Sodium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamin A

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Zinc

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

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Lemon-Garlic White Bean, Kale and Fennel Soup

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