One of my favorite things to do with a batch of Sunday Focaccia is to dunk it into this simple Mediterranean-inspired soup. It features a combination of fennel and dill, which evokes the food I grew up with in a Greek American home. The best thing about the soup is that it’s quick to make (it’ll only need 20 minutes to simmer), and like most soups, it tastes even better after a day or two.
MAKES 6 SERVINGS
2 tablespoons olive oil
1 pound / 450g thinly sliced fennel bulbs (from about 2 large bulbs)
1 large yellow onion, chopped
3 cloves garlic, minced
4 cups / 950ml vegetable broth
3 cups / 480g cooked cannellini
beans, or two 15-ounce / 425g cans, drained and rinsed
one 14 1/2-ounce / 415g can petite diced or crushed tomatoes, with their juices
2 cups / 280ml water
1 teaspoon kosher salt
1 bunch Lacinato kale, stemmed and sliced into ribbons
1⁄2 cup / 20g chopped fresh dill
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Sunday Focaccia (optional) for serving
Heat the oil over medium heat in a large, heavy pot. Add the fennel and onion and cook, stirring often, until the fennel softens and the onion is translucent, about 8 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute.
Add the broth, beans, tomatoes, water, and salt to the pot, followed by the kale. Bring to a boil, then turn the heat to low, cover, and simmer until the kale is tender, about 15 minutes. Stir in the dill and lemon juice and simmer, uncovered, until the flavors meld, about 5 minutes more. Taste and season with additional salt and freshly ground pepper.
To serve right away, portion into bowls and serve with a square of Sunday Focaccia, if desired.
To meal prep for the week, transfer the soup to a single airtight container or portion it into individual containers. Store in the fridge for up to 6 days or in the freezer for up to 6 weeks.
Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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