Sopa de feijão-branco, couve kale e erva-doce com limão e alho

Ingredientes

• 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

Modo de preparo

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.