Italian White Bean Soup

Sorry for my week-long absence. It seems like the weather changes have caused my body to rebel with a killer cold. I usually only get sick about once a year but when I do that sucker hangs on with a vengeance! Lucky for me there is no shortage of wonderful soups that can comfort even the worst cold. This soup is easy to make and packed full of delicious veggies. 

Italian White Bean Soup

recipe adapted from A Couple Cooks

1 bulb fennel, tops reserved for garnish
2 bunches kale
2 28 ounce cans diced tomatoes
2 tablespoons olive oil
4 cups low sodium vegetable stock

1 tablespoon low sodium soy sauce
2 cups water
2 cans cannellini beans
¼ teaspoon red pepper flakes
1 teaspoon dried basil
½ teaspoon smoked paprika
1 teaspoon kosher salt
Parmesan cheese, for garnish

Chop the fennel bulb into a large dice. Wash the greens, remove the stems, and chop them roughly. Heat olive oil in a large soup pot over medium high heat. Sauté the fennel for 5 minutes. Add the tomatoes with their juices and simmer for about 8 minutes. Add the vegetable stock,  soy sauce, cannellini beans, and 2 cups water. Bring to a boil.

Reduce to a simmer and add red pepper flakes, dried basil, smoked paprika, and 1 teaspoon salt. Add the greens and simmer until tender, about 5 minutes. Serve garnished with grated parmesan cheese and fennel fronds.