Rate this recipe
4.3/5
(9 Votes)
Ingredients
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 2 tbsp. olive oil
- 1 cup fennel bulb, diced
- 1 cup carrots, diced
- 1 tsp. Kosher salt
- 1 tsp. black pepper
- 1 tsp. fresh rosemary, chopped
- 1 tsp. fresh thyme leaves
- 1 bay leaf
- 8 cups vegetable stock
- 1 (10-oz.) can stewed tomatoes
- 1 (10-oz.) can white beans, rinsed and drained
- 1 bunch fresh kale, chopped
Details
Servings 6
Adapted from blackdoctor.org
Preparation
Step 1
1. In a large pot, sauté onion, fennel and carrot in olive oil over medium heat for about 3 minutes. Season with salt and pepper.
2. Add Rosemary, thyme and bay leaf and continue to sauté for an additional 2 minutes. Stir occasionally.
3. Add vegetable stock, tomatoes, white beans and kale and cook for about 10 minutes. Taste and, if needed, add salt and pepper. Serve warm.
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