The recipe for the soup, comes from Cooking Light. Adding kale to the soup - that's my idea. Worked quite well. Recipe makes 4 servings. Nutritional count is for 1 serving. Delicious!Saute 1 minute in Dutch Oven and then lower to med-low for 6 minutes. Do not brown. Stir every so often.
4 teaspoons olive oil
3 cups sliced fennel bulb
1 cup chopped onion
3 gloves garlic, minced
1/4 tsp saltAdd and bring to a boil, cover, reduce heat and simmer 10 minutes.
2.5 Cups water
1/2 tsp white wine vinegar
1 (15 oz) can cannellini beans, rinsed and drained
another 1/4 tsp salt
1/4 tsp ground pepper
Blend, in blender or Vitamix, until soup is smooth. Do about 1/2 the ingredients. Pour into a large bowl. Do the other 1/2.
Chop fine and put in each serving bowl
1 cup kale (i.e. 4 cups of kale for the recipe)
Combine and divide among the servings, and top with
1/2 cup peanuts, dry roasted, unsalted
1 tsp lemon rind strips
3 Tbsp fresh mint, chopped up
1/4 cup parmesan cheese, finely shredded
Rated a 4.59 on the Kale Scale
