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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Lemon-Garlic White Bean, Kale and Fennel Soup

Lemon-Garlic White Bean, Kale and Fennel Soup

1 Tbs Extra Virgin Olive Oil
1 Cup (100g) Yellow Onion diced, about one medium
1 Cup (135g) Fennel Bulb* (see note) fronds trimmed and reserved, bulb sliced thin and chopped, about one large fennel
2-3 tsp Garlic minced, about 4-5 medium cloves (I like 3 tsp - but keep it milder with 2 tsp)
1/2 lb (215g) Bunch Lacinato or Dinosaur Kale stems removed, and chopped into bite size pieces (about 1 big bunch)
2 Cups (15oz / 425g) Cannellini Beans (aka white kidney beans) cooked, or one can, rinsed and drained
4 Cups (875g) Vegetable Broth** (see note)
1 Cup (237g) Water adjust up if a souper soup is desired
2 Lemons
Sea Salt and Fresh Ground Pepper to taste

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.

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.

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.

Finish with a squeeze of half a lemon, plenty of fresh ground pepper and fine sea salt to taste. Serve with more lemon and chopped fennel fronds.

vanillaandbean.com
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