White Bean Fennel Soup (Vegan, Gluten Free)

White Bean Fennel Soup

ingredients:

• 2 (15-ounce) can low-sodium canellini beans, drained and rinsed
• 1 tablespoon olive oil
• 2 large onion, diced
• 4 carrots, diced
• 4 stalks celery, diced
• 2 small zucchini, diced
• 4 clove garlic, minced
• 1 tbsp fennel seed, ground
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 carton No-Chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 bunch chopped lacinato kale leaves-remove stem

steps:

1. in a small bowl mash half of the beans with a masher or the back of a spoon and set aside
 
2. heat the oil in a large soup pot over medium-high heat. 

3. add the onion, carrots, celery, zucchini, kale, garlic, fennel seed, salt, pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes

4 add the broth and tomatoes and bring to a boil. 

5. add the mashed and whole beans and cook until heated through