Step 1

In a Dutch oven or medium stock pot, add the olive oil. Heat to shimmering and stir in the onions and fennel. Cook on medium low for about 8-9 minutes, stirring occasionally or until the onions and fennel have softened.

Step 2

Add the garlic and kale, and a pinch of sea salt. Cook on medium low until the kale is wilted, stirring a few times, about 3 minutes.

Step 3

Add the beans, broth and water, stirring gently so the beans don't break. Bring to a simmer, then turn to low. Cook to warm through about 5-10 minutes.

Step 4

Finish the soup with a squeeze of half a lemon, plenty of fresh ground pepper and fine sea salt to taste. Serve with remaining lemon, cut into wedges, chopped fennel fronds and crusty Sourdough Bread or Sourdough Croutons.