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.

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