Average Recipe
Prep Time
20 minutes
Cook Time
25 minutes

Serve this fresh and flavorful summer soup with grilled chicken breasts for a nourishing light meal. Fennel bulbs come with the fronds attached; reserve some of them to chop up and stir into the soup.

2 tablespoons extra virgin olive oil
1 medium onions chopped
1 large fennel bulbs cored and sliced
½ pounds green beans chopped
6 cloves garlic crushed
1 teaspoons dried thyme
1 teaspoons dried oregano
1½ teaspoons Herbamare (or sea salt)
½ teaspoons black pepper
6 cups chicken stock (or beef bone broth)
18 ounces diced tomatoes
3 cups cooked cannellini beans rinsed and drained
3 cups thinly sliced lacinato kale
½ cups thinly sliced fresh basil
¼ cups finely chopped fennel fronds