Tuscan White Bean Soup with Fennel Seed
Rustic Italian soup scented with fennel seed and rosemary.
⏱ 35 min · 🍽 4 servings · by Naturalition
Ingredients
- •2 cans White beans
- •1 Onion, diced
- •2 Carrots, diced
- •2 cloves Garlic
- •1 tsp Fennel seeds
- •3 cups Vegetable stock
- •2 cups Kale, chopped
- •2 tbsp Olive oil
Method
1. Sauté onion, carrots and crushed fennel seeds in oil 8 minutes.
2. Add garlic, beans and stock; simmer 15 minutes.
3. Mash a few beans to thicken, stir in kale and cook 5 minutes.
Learn about the seeds
Who should be careful
General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition.
General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.
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