Fennel, beans, and greens soup: vegan



2 tbsp olive oil
1 bulb of fennel cut into slices
1/2 sweet onion cut into slices
2 cloves of garlic minced

1 bag of frozen greens, collard, spinach, kale
2 c veggie broth
red pepper flakes to taste
2 cans beans, cannellini or red kidney, drained

juice of one whole lemon
salt and pepper to taste

optional to add grated cheese to each bowl when serving or sprinkle with nutritional yeast


Sauté fennel and onions in oil till lightly browned, add garlic and mix quickly so not to burn the garlic.

Add broth, greens, pepper flakes and beans. Bring to a boil then simmer for about 10 minutes.

Turn off heat and add lemon juice, salt and pepper.

When serving you can add some cheese.

Serves 4: 250 calories per serving.

This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.

Rating: 5 out of 5.

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