Step 1

Heat oil over medium heat. Add onions, fennel, and rosemary.

Step 2

Cook for about 5 minutes until tender.

Step 3

Add garlic and stir for 1 minute.

Step 4

Add tomatoes, paprika, and red pepper flakes. Cook for 1 minute.

Step 5

Begin adding handfuls of greens, stirring until leaves wilt.

Step 6

Add broth, nutritional yeast, white beans, and a pinch of salt & pepper. Bring to boil. Then turn heat to low and cover pot.

Step 7

Simmer for about 10 minutes, stirring occasionally, until liquid has reduced and greens are tender.

Step 8

Add lemon juice. Stir. Taste. Add more salt or pepper as desired.

Step 9

Ladle into bowls and top with vegan parmesan if desired. Serve.