MAKES 6 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
STRONG BONES
VISION MISSION
This soup is loaded with fiber, protein, vision-protecting lutein, and bone-strengthening calcium and vitamin K, among other nutrients. It’s also light, simple, and flavorful, and is one of my favorite go-to recipes.
1 tablespoon extra-virgin olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, finely chopped
4 medium tomatoes, diced
1½ teaspoons sea salt
Freshly ground pepper, to taste
2 cups thinly sliced fennel bulb, core removed (about 1 large bulb)
4 cups kale, stems removed and greens thinly sliced
2 cups precooked navy beans, or about 1½ (15-ounce) cans
In a large soup pot, heat the oil over medium heat. Stir in the onions and garlic, and sauté until the onions are translucent, 3 to 5 minutes, stirring often. Add the tomatoes, 4 cups water, salt, and pepper. Reduce the heat to low, cover, and simmer for 10 minutes. Add the fennel, kale, and beans. Simmer until the kale is tender, about 15 minutes. Serve hot with a thick slice of crusty bread. This soup can be stored in the fridge up to 2 days in an airtight container.