White Bean with Fennel Soup came from Allrecipes.com.
1 tbsp olive oil
1 medium red onion, coarsely diced
2 cloves garlic, minced
1 small bulb fennel, trimmed and sliced
1 bunch kale, washed, trimmed and chopped
4 cups Chicken or veggie broth
1 28 ounce can diced tomatoes with liquid
1 can white kidney beans, drained and rinsed
Pinch of hot pepper flakes
Salt and pepper to taste
Heat oil in large stock pot over medium heat. Sauté red onion and garlic for 3-4 minutes, then add sliced fennel. Continue sautéing for 5 minutes, and then add chopped Kale. Sauté for 5 minutes, then add broth, tomatoes, beans and spices. Bring to a boil, and then simmer on low for an hour.
Enjoy with a loaf of homemade bread for maximum culinary enjoyment!