Directions
- In a large pot, sauté the onion, garlic, fennel, and carrot in olive oil over medium heat for about 3 minutes. Season with salt and pepper.
- Add the rosemary, thyme, and bay leaf and continue to sauté for an additional 2 minutes. Stir occasionally.
- Add the vegetable stock, tomatoes, white beans, and kale and cook for about 10 minutes. Taste and if needed, add salt and pepper. Serve warm.
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