White Bean Soup With Kale
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Chopped garlic||1 Teaspoon|
|Fennel seeds||3⁄4 Teaspoon, crushed|
|Chopped kale||5 Cup (80 tbs) (Fresh)|
|Water||1 Cup (16 tbs)|
|Canned cannellini beans||30 Ounce, rinsed and drained (2 Cans, 15 Ounce Each)|
|Canned vegetable broth||29 Ounce (2 Cans, 14.5 Ounce Each)|
|Canned italian diced tomatoes||14 1⁄4 Ounce (1 Can)|
|Grated fresh parmesan cheese||1 1⁄3 Ounce (1/3 Cup)|
1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; cook 5 minutes or until vegetables are tender. Stir in kale and next 4 ingredients. Simmer, uncovered, 30 minutes.
2. Ladle soup into serving bowls. Sprinkle 2 teaspoons Parmesan cheese over each bowl of soup.