White Bean Soup with Kale

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup thinly sliced carrot (about 3 carrots)
• 1 teaspoon chopped garlic
• 3/4 teaspoon fennel seeds, crushed
• 5 cups chopped fresh kale
• 1 cup water
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 2 (14.5-ounce) cans vegetable broth
• 1 (14.25-ounce) can Italian-style diced tomatoes
• 1/3 cup (1.3 ounces) grated fresh Parmesan cheese

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; cook 5 minutes or until vegetables are tender. Stir in kale and next 4 ingredients. Simmer, uncovered, 30 minutes.
2. Ladle soup into serving bowls. Sprinkle 2 teaspoons Parmesan cheese over each bowl of soup.