This recipe was shared by Hailey, one of the wonderful Farm Leads at RR! This is what Hailey said:
“I was briefly helping out Emily at pick-up tonight and heard a lot of members saying that they still have fennel from last week and were wanting to swap out the ones in their share! So, I thought I would share this delicious recipe for anyone unsure of what to do with their fennel. It’s my go-to recipe for fennel season, which also happens to be when we’re harvesting carrots and fall kale (other yummy ingredients in this soup)! This recipe is from the Love & Lemons cookbook”
Kale and Fennel Vegetable Soup
- 2 Tbsp olive oil
- 1 small onion, chopped
- 1 fennel bulb, sliced
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 3 sprigs fresh thyme
- 1 cup chopped savoy cabbage
- 1/3 cup dry white wine
- 4 cups vegetable broth
- 1" piece Parmesan cheese rind
- 1 cup cannellini beans, cooked
- 2 cups chopped kale
- 1 1/2 Tbsp lemon juice
- 1/2 cup chopped fennel fronds
- salt and pepper
In a large pot, heat the olive oil over medium heat. Add the onion and a few pinches of salt and pepper, and cook until the onion is translucent, about 8 minutes.
Add the fennel, garlic, carrots, and thyme. Cook until the carrots begin to soften, 8-10 minutes, stirring occasionally. Add the cabbage and another pinch of salt and pepper, and cook until cabbage is soft, about 5 minute more.
Add the white wine, stir, and let the wine cook off, about 1 minute.
Add the broth, beans, and rind. Reduce the heat and let the soup simmer until the vegetables are tender, about 15 minutes. Add the kale and simmer for about another 5 minutes. Add the lemon juice then taste and adjust the seasonings. Discard the cheese rind and garnish with the fennel fronds.