Fennel, Chickpea and Kale Soup

It's soup season! Vegan, light yet hearty, and comes together in a pinch.

Ingredients

1 large fennel bulb, thinly sliced (reserve fronds for topping)

1 large onion, thinly sliced

4 TB olive oil (plus more for drizzling on after)

2 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper (add more to taste at end if desired)

1/4 teaspoon dried oregano

2 cups of Tuscan kale

One can of chickpeas, drained and rinsed

1 quart, 32 oz vegetable stock or beef broth + 1 cup of water

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In a large soup pot, heat the 4 tablespoons of olive oil. Add the fennel and onion, cover and cook over medium low heat until softened (about 10 minutes). Add in garlic and red pepper flakes. Uncover and cook over medium heat, stirring occasionally, until the fennel and onion are lightly browned, but not carmalized, for about 15 minutes. Add a splash of white wine to deglaze (sub apple cider vinegar) and scrape the bottom. Add the beans and stock, bring to a boil, add in 1 cup of water and add in kale. Simmer until thick and slightly reduced for about 20-30 minutes. with fennel fronds.

Nourish | Consuming warming foods, like soups and stews, during the Fall and Winter can help build a stronger immune system and is great for blood circulation by keeping everything from your joints to the lymphatic system warm. Chickpeas pack a protein punch, kale provides you with your daily vitamins like folate, A and K, as well as fiber. Fennel is often overlooked but is one of my favorite veggies as it can help soothe tummy issues and can help with overall digestion.

SPIN IT

Add 1 can of navy beans or cannellini for a thicker, stew like soup.

Squeeze some lemon on at the end for an acidic hit.

Serve with a side of cheesy toast for a French onion soup vibe.