Recipe of the Week

Adapted from Gena Hemshaw

2 tablespoons olive oil
1 large or two small fennel bulbs, thinly sliced
1 large yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
3 cups cooked cannellini beans, or two 15-ounce cans, drained and rinsed
1 14 1/2-ounce can petite diced or crushed tomatoes, with their juices
2 cups water
1 teaspoon kosher salt
1 bunch dino kale, stemmed and sliced into ribbons
1⁄2 cup chopped fresh dill
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Crusty bread or focaccia for serving (optional)

Heat the oil over medium heat in a large, heavy pot. Add the fennel and onion and cook, stirring often, until the fennel softens and the onion is translucent, about 8 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute.

Add the broth, beans, tomatoes, water, and salt to the pot, followed by the kale. Bring to a boil, then turn the heat to low, cover, and simmer until the kale is tender, about 15 minutes. Stir in the dill and lemon juice and simmer, uncovered, until the flavors meld, about 5 minutes more. Taste and season with additional salt and freshly ground pepper.

Serve with bread or focaccia, if desired.

To meal prep for the week, transfer the soup to a single airtight container or portion it into individual containers. Store in the fridge for up to 6 days or in the freezer for up to 6 weeks.