Kale, White Bean and Fennel Soup

This tastes like a gourmet soup that takes ages to prepare but it is quite simple. Also, dark leafy greens like kale have anti-cancer properties and it also provides perfect roughage for your colon and it is great for keeping things moving in your digestive tract. The bone broth is also a fantastic gut healer.

Furthermore, legumes like white beans are full of fiber and also have anti-cancer properties. They are a great source of protein, which means we can rest from animal protein this time. And lets not forget garlic! A superfood.

Ingredients:

• 1 large yellow onion, sliced
• 1 fennel bulb, chopped
• ¼ to ½ cup olive oil (depending on size of fennel bulb and kale bunch)
• 3 or 4 garlic cloves, sliced
• 2 to 4 tbs. fresh thyme leaves
• 30 oz white beans, previously cooked
• Sea salt and freshly ground black pepper
• 1 quart chicken, vegetable or bone broth
• 1 bunch fresh kale, stemmed and roughly chopped
• Fresh lemon juice (optional)
• Chopped fresh parsley (optional)

Cooking instructions:

1. Add the onion, fennel, oil and garlic to a large soup pot. Place over medium-low heat and stir to coat the vegetables with oil. Cook for 10 minutes, stirring periodically.

2. Add the thyme and beans. And season with salt and pepper. Pour in the broth and increase the heat to high. Once the soup is boiling, reduce the heat an simmer for 15 minutes.

3. Add the kale and up to 1cup water to cover the vegetables, if needed. Simmer five minutes more, until the kale is tender.

4. Serve bowls of hot soup with a squeeze of fresh lemon and a sprinkle of parsley, if desired.

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