Public-domain recipe with an original dish photograph.
½ cup olive oil 2 small fennel bulbs, small-diced 2 small yellow onions, small-diced 4 teaspoons minced fresh rosemary or thyme 10 cloves of garlic, minced or pressed ½-1 teaspoon red-pepper flakes. 10-12 oz kale, (escarole, swiss chard, or spinach can also be used). 4 cans cannellini beans, rinsed 4 cups chicken broth. 2 tablespoons lemon juice 6 tablespoons grated parmesan, plus extra for serving if desired
In a large soup pot, heat olive oil over medium. Add fennel, onion, rosemary and mix until tender (4-6 min). Add garlic, red pepper flakes, cook until fragrant (1 min). Add one handful of greens at a time, stirring until leaves wilt. Add white beans, broth, and black pepper, Bring to boil then bring to simmer while mashing some of the beans with a wooden spoon. Simmer until liquid has reduced and simmered (6-8 mins) Take off heat, stir in lemon juice and parmesan. Serve with some toasted bread that is good at scooping up soup. Enjoy!