Step 1

Preheat the oven to 400 degrees F.

Step 2

Prep the garlic by peeling off the outer layer of skin but leaving all of the cloves attached to the base. Cut the top off (about ½ an inch) and drizzle with about a teaspoon of olive oil and rub it in. Wrap the garlic in tin foil and bake in the oven for 45-55 minutes or until the garlic is soft and easily squeezes out.

Step 3

Heat the olive oil in a large pot over medium heat and sauté the onion and carrot for 5 minutes. Stir in the salt, pepper, and fennel seeds and cook for 1 additional minute.

Step 4

Stir in the broth, beans, herbs, bay leaf, and bring to a boil. Lower the heat to a gentle simmer and let cook uncovered for 5 minutes.

Step 5

Remove the bay leaf and add in the roasted garlic (squeeze out the cloves, leaving any skin behind). Stir in the kale and cook for a few more minutes until the kale is fully wilted.

Step 6

As desired, you can blend all or part of the soup. I like to use an immersion blender to blend about ¼ of the soup to add extra creaminess. Stir in lemon juice and ENJOY!